A well-balanced vegan dip traditionally served in the country of Georgia, featuring garlic and fenugreek. Pairs well with toasted bread or crackers. Vegan, gluten and soy free. —Melanie Manuel
raw spinach (2 cups cooked)
cilantro, chopped (stems OK)
red wine vinegar
neutral oil, like sunflower
pomegranate seeds (arils), for garnish
In This Recipe
Grind the walnuts in a food processor until the texture resembles breadcrumbs.
Start a pot of boiling water. Submerge spinach in the boiling water for one minute to blanch. Strain spinach in a colander and press the water out of the spinach. Add the spinach to the food processor.
Add the oil, garlic, cilantro, vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper.
Add vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper. Puree all ingredients until smooth.
Taste and adjust seasonings if necessary. Refrigerate for several hours so it firms up.
Before serving, sprinkle with the pomegranate seeds.