Make This Vegan Dip with Roasted Vegetables

skillet.lifehacker.com

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

At least 1 pound of vegetables, peeled and/or trimmed if needed (for high-shrinkage ingredients like kale or mushrooms, use more than a pound)

2 to 3 tablespoons olive oil, plus more as needed

1 clove garlic, peeled

Juice of 1 large or 2 small lemons

½ teaspoon ground cumin (optional)

¾ cup tahini or your favorite nut/seed butter

¾ cup ice water, plus more as needed

A handful of parsley, cilantro, mint, dill, basil, or a mix (optional)

Directions at skillet.lifehacker.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer