Veggie Platter with Cashew and Piquillo Pepper Dip

© 2020 Tulia

August 17, 2019 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

Leave a comment

Comments will be approved before showing up.