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Veggie Platter with Cashew and Piquillo Pepper Dip

© 2020 Tulia

1 min read

This quick and easy veggie feast is the perfect party food for a crowd. The rich and creamy cashew and piquillo pepper dip also makes a great snack or lunch. Serve it with crunchy seasonal veggies or toasted pitta bread.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: None
Recipe Type: Appetizer, Easy, Vegan, Paleo, Keto, Gluten-Free
Cuisine: Mediterranean

Ingredients:

Dip
  • 1 (6.7oz/190g) jar roasted piquillo peppers, drained (liquid reserved)
  • 1 1/2 cups raw cashews, soaked for 3-4 hours (or overnight)
  • 1/4 cup tahini
  • 2 teaspoons Tulia Mighty Date Supersnack
  • 1 roasted garlic bulb (or substitute with 2 cloves garlic)
  • 1 teaspoon mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon harissa paste (optional)
  • 2 tablespoons lemon juice (more to taste)
  • 2 tablespoons olive oil
To serve
  • 8-10 asparagus spears, trimmed and cut into 3-inch pieces
  • 1 cup broccoli florets
  • 1 cauliflower florets
  • 2 small cucumber, cut into 3-inch sticks
  • 5-6 radishes, sliced
  • 2 celery sticks, cut into 3-inch pieces
  • 1 cup baby carrots
  • 1 cup sweet mini peppers, deseeded and cut into strips
  • 1/2 cup olives

Preparation:

1. Add all dip ingredients to a food processor and process until very smooth and creamy, adding a little of the reserved peppers liquid to get the desired consistency. Season with salt and pepper to taste and transfer to a serving bowl.

2. Bring a saucepan of salted water to a boil and add asparagus, cauliflower and broccoli florets; boil for 1 minute, drain in a colander and run under cold water. Drain and set aside.
3. Place the dip and olives in the middle of a serving platter and arrange the vegetables around. Serve immediately and enjoy!