Summer get-togethers are a great time to serve up something delicious and fresh! Carrot, Cauliflower and Walnut Dip is easy to prepare and serve as a flavorful appetizer or snack and won't spoil in the summer heat. The natural sweetness of the carrots is complimented by the additional flavors. Just add flatbread crackers or toasts and your favorite sparkling drink!

Note: The roasted cauliflower can be prepared ahead and stored in refrigerator for a few days --use it throughout the week on flatbreads, in salads, on pasta and, a cupful went into this dip to add healthy creamy, substance.

Carrot, Cauliflower and Walnut Dip

Serves: 8

INGREDIENTS

1 lb. carrots, peeled and chopped (approximately 2 cups)

1 cup roasted cauliflower

1 cup walnut pieces

1 cup shelled pumpkin seeds (petipas)

1/4 cup shelled pistachio nuts

1 1/2-inch piece fresh ginger root, peeled and finely grated

1 clove garlic

1 Tbsp lemon zest

1 Tbsp lemon juice

4 Tbsp extra-virgin olive oil

1/4 Tsp turmeric powder

1 cup fresh parsley leaves (no stems)

Sea salt and freshly ground pepper

*reserve a few parsley leaves, walnuts pieces, pistachios and pumpkin seeds for garnish

PREPARATION

Wash and chop cauliflower into florets; place on a parchment-lined baking sheet. Drizzle with one tablespoon olive oil and sprinkle lightly with turmeric powder; roast at 375ºF for 30 minutes, turning once mid-way.


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Add to food processor--carrots, roasted cauliflower, walnuts, pumpkin seeds, pistachio nuts, ginger, garlic, lemon zest and juice, and about 3 Tbsp olive oil; process until finely ground (pushing sides of mixture down with spatula). Add turmeric powder and parsley and process to a coarse purée or consistency desired.

Season with salt and pepper. If made ahead -- store dip in a sealed container in the refrigerator for 3 days. Before serving dip, transfer to a serving bowl and garnish top with a drizzle of olive oil, parsley leaves, nuts and seeds.