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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
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
Ingredients
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10 ounces
raw spinach (2 cups cooked)
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3/4 cup
walnuts
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1
clove garlic
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1/2 cup
cilantro, chopped (stems OK)
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2 teaspoons
red wine vinegar
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1/2 teaspoon
ground coriander
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1/2 teaspoon
salt
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1/4 teaspoon
ground fenugreek
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1/4 teaspoon
black pepper
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1/8 teaspoon
cayenne
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3 tablespoons
neutral oil, like sunflower
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1/3 cup
pomegranate seeds (arils), for garnish
Directions
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Grind the walnuts in a food processor until the texture resembles breadcrumbs.
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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.
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Add the oil, garlic, cilantro, vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper.
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Add vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper. Puree all ingredients until smooth.
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Taste and adjust seasonings if necessary. Refrigerate for several hours so it firms up.
Before serving, sprinkle with the pomegranate seeds.
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Serve as a dip with bread, crackers, or crudite.
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