Homemade Vegetable Dip | Egg-Free By Chef Zakir Qureshi
How To Make Homemade Vegetable Dip | Egg-Free Recipe By Chef Zakir Qureshi
Author: Chef Zakir Qureshi
Recipe type: Raitas / Chutnies / Dips
Cuisine: English Recipe
- 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
- *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)
- Grind the nuts or seeds into a “flour” in a blender or spice / coffee grinder.
- 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 .
- Add the remaining ingredients and blend until smooth.
- Pour into a saucepan and cook over a medium-low heat until thick.
- 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.
- Cool and then store in the refrigerator. I recommend storing in a glass or stainless jar. It should keep for about 3 weeks.