-
Prep time
10 minutes
-
Cook time
10 minutes
-
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
Continue After Advertisement
Ingredients
-
10 ounces
raw spinach (2 cups cooked)
-
3/4 cup
walnuts
-
1
clove garlic
-
1/2 cup
cilantro, chopped (stems OK)
-
2 teaspoons
red wine vinegar
-
1/2 teaspoon
ground coriander
-
1/2 teaspoon
salt
-
1/4 teaspoon
ground fenugreek
-
1/4 teaspoon
black pepper
-
1/8 teaspoon
cayenne
-
3 tablespoons
neutral oil, like sunflower
-
1/3 cup
pomegranate seeds (arils), for garnish
Directions
-
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.
-
Serve as a dip with bread, crackers, or crudite.
See what other Food52ers are saying.