Vegan Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

Vegan Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

My first recipe of 2019 is beautiful, bursting with flavor, nutritious, low in calories and fat, and a textural sensation. Happy Healthy New Year’s to all!

1 pound carrot chunks, peeled and roasted (I purchased already roasted at Whole Foods)

1 pound parsnips, peeled and roasted (I purchased already roasted at Whole Foods)

1/3 cup walnut pieces

1/4 cup olive oil

1/4 cup orange juice (app. one-half an orange)

2 tablespoons lime juice (or lemon)

2 teaspoons ground cumin

1 teaspoon ground coriander or 1 1/4 teaspoon coriander seeds (the latter lends little bursts of flavor)

1/2 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon Italian seasoning or dried oregano

1/4 teaspoon ground cayenne pepper

1 large garlic clove, quartered

Salt and freshly ground black pepper to taste

Water to reach desired consistency

Garnish: walnut pieces (duh…I grabbed cashews for photo not thinking)

Process all but garnish in food processor until a coarse paste forms. Garnish as desired and serve with pita points (we like the decadence of frying them because the dip is so low calorie).

#vegan #veganrecipes #veganfoodshare #veganfoodporn #veganappetizers #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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