Home / Recipe / Homemade Vegetable Dip | Egg-Free By Chef Zakir Qureshi

Homemade Vegetable Dip | Egg-Free By Chef Zakir Qureshi

Homemade Vegetable Dip | Egg-Free By Chef Zakir Qureshi
 
Prep time
Cook time
Total time
 
How To Make Homemade Vegetable Dip | Egg-Free Recipe By Chef Zakir Qureshi
Author:
Recipe type: Raitas / Chutnies / Dips
Cuisine: English Recipe
Serves: 4
Ingredients
  • ½ cup nuts or seeds (sunflower and pumpkin both work great. Soaked & dehydrated is best.)*
  • ¼ cup water
  • 3 Tbsp vinegar or organic lemon juice (I recommend apple cider vinegar)
  • 2 Tbsp oil (I recommend olive)
  • 1 Tbsp arrowroot (cornstarch can be substituted)
  • 1 Tbsp sweetener of choice (use only ½ – 1 scoop if using pure stevia extract
  • 1 Tbsp minced fresh parsley (or ¾ tsp dried), optional
  • 1 Tbsp chopped chives (or ¾ tsp dried), optional
  • 1½ tsp vinegar or lemon juice**
  • 1 tsp dry mustard**
  • ¼ tsp salt (I recommend Real Salt)**
  • dash of cayenne pepper (optional)
  • Additional herbs, if using as a dip, to taste
  • (Notes:
  • *The original recipe called for cashews so I am assuming that any nut would work great. I don’t recommend cashews as they are the least nutritious and somewhat problematic for various reasons, but we still eat them on occasion!
  • ** For the vinegar, dry mustard and salt combination, you may also substitute 1½ tsp Dijon-style mustard)
Instructions
  1. Grind the nuts or seeds into a “flour” in a blender or spice / coffee grinder.
  2. Add water, blend 1 minute or until completely blended (if you have a high-powered blender like the Vitamix, you will only need to do this for about 15 seconds. In fact, if you have are so fortunate to have a Vitamix (have you figured out that I really love mine yet?), you can just put the nuts or seeds (without grinding) into the blender with the water and blend for about 1 minute and you will have saved yourself a step. I’m all about saving time in the kitchen .
  3. Add the remaining ingredients and blend until smooth.
  4. Pour into a saucepan and cook over a medium-low heat until thick.
  5. If you are going to be using this as a dip, at this time, you may wish to add extra fresh or dried chives or other herbs like dill, to taste.
  6. Cool and then store in the refrigerator. I recommend storing in a glass or stainless jar. It should keep for about 3 weeks.

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