Recipes and images by Amber Bremner
Warmer days, relaxed evenings, casual meals. What’s not to love? Grazing platters are our friend when celebrating or entertaining, but they’re also a great way to put together a bit of this and that to make a nutritious meal with something for everyone.
Here are two delicious plant-based dips to add to your next platter. I made these in a high speed blender for a perfectly smooth, silky result, but you could also go for a chunkier version using a food processor if that’s what you have.
CARROT AND HARISSA DIP
The cashews in this dip can be swapped out for half a cup of coconut yoghurt (and less water) for a nut-free option. Either way the result is a mildly sweet, creamy, vibrantly coloured dip with a happy hum of spice. I used store-bought Alexandra’s Rose Harissa (available from Vetro). The spice level of harissa can vary quite a lot so start with less and taste as you go if using another brand.
¼ cup raw cashews, soaked (see note)
2–3 carrots (about 300g peeled and chopped into chunks)
olive oil
salt and pepper
1 tbsp harissa paste
1 tbsp lemon juice
approximately ½ cup water
Toss carrots with a little olive oil, season with salt and pepper and roast for 20 minutes at 220°C until tender and a bit charred around the edges (you can push it a bit for a smokier flavour). Cool, then blend carrots with drained cashews, harissa paste, lemon juice, a pinch of salt, a good grind of black pepper and enough water to create a smooth dip. Taste and adjust seasoning as needed. Drizzle with a little olive oil to serve (optional).
Note: Soak raw cashews in cold water for at least four hours (or overnight) to enable them to blend to a perfectly smooth consistency. If you’re short on time, soak them in very hot water for half an hour. Drain and rinse before continuing with the recipe.
EDAMAME AND PUMPKIN SEED DIP
Edamame beans are whole, immature soy beans. The standard way to enjoy them is steamed and lightly salted, ready to squeeze from their pod (everybody’s favourite Japanese snack). You can also buy them free-flow frozen, podded and ready to go—which makes them a nutritious standby to add to salad bowls or in this case, a creamy protein rich dip.
1½ cups frozen edamame beans
½ cup pumpkin seeds
2 tbsp tahini
2 cloves garlic, finely grated
1 tsp ginger, finely grated
salt
approximately ½ cup water
olive oil and sesame seeds to garnish
Cook edamame beans in boiling water for 5 minutes, then drain and rinse under cold water.
Blend edamame beans with pumpkin seeds, tahini, garlic, ginger, a pinch of salt and enough water to create a smooth dip. Taste and adjust seasoning as needed. Drizzle with a little olive oil and a scattering of sesame seeds to serve (optional).
Pictured: Dolma, olives, pistachios, almonds, cherry tomatoes, grapes, carrot sticks, orange, cucumber, sourdough, black rice crackers, beetroot crackers, pesto, edible flowers + easy home made five seed crackers and marinated button mushrooms (recipes at www.quitegoodfood.co.nz).