VEGAN CHIPS AND DIP PLATTER WITH ROASTED CARROT ZUCCHINI DIP AND EVERYTHING BAGEL BLACK BEAN HUMMUS
ON MY PLATTER 👉🏻 Roasted rosemary child potatoes, crispy tofu cutlets, lemon pepper blistered broccoli, cucumbers, backyard contemporary tomatoes, manzanilla and kalamata olives, all the pieces bagel black bean hummus and roasted carrot zucchini dip.
❇️ FOR THE CARROT ZUCCHINI DIP ⤵️
🔹2 cups carrots, peeled and roughly chopped
🔹2 cup zucchini, roughly chopped
🔹½ medium yellow onion, roughly chopped
🔹2 medium cloves garlic
🔹½ block (6oz) silken tofu
🔹¼ cup brazil nuts (or sub almonds, cashews or walnuts)
🔹1 tbsp avocado oil
🔹1 tbsp lemon juice
🔹½ tsp every cumin and coriander, ¼ tsp every cinnamon and turmeric
🔹1½ tsp sea salt
❇️ METHOD ⤵️
🔹Preheat oven to 420°F and line a sheet pan with parchment paper.
🔹Place the carrots, zucchini, garlic and onion on the pan, drizzle with avocado oil and roast till the veggies are good and golden on the edges, ~25 minutes.
🔹Switch the roasted veggies to a excessive pace meals processor together with the remainder of the substances and pulse until clean and creamy. Serve at room temp or chilled. Take pleasure in!
❇️ FOR THE EVERYTHING BAGEL BLACK BEAN HUMMUS ⤵️
🔹1½ cups black beans
🔹½ cup cilantro, packed
🔹⅓ cup tahini
🔹¼ cup water
🔹2 tbsp lemon juice
🔹1 medium garlic clove
🔹1 tbsp all the pieces bagel seasoning
🔹1 tbsp olive oil (optionally available)
🔹½ tsp cayenne
🔹1 tsp salt
👉🏻 Mix all substances collectively in a excessive pace meals processor and pulse until clean and creamy. Take pleasure in!
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