Vegan Artichoke and Roasted Cumin Dip
The easy recipe uses only a handful of ingredients, most of which you probably already have in your pantry. It blends up in seconds and also just happens to be Vegan!
I think this dip is perfect for parties because it pleases all palates and dietary needs. Plus, how can you go wrong with a recipe that is ready to serve in about 60 seconds?!
Keep reading for the recipe…
What really puts this dip over the edge is the use of roasted ground cumin. You could use regular ground cumin, but ever since McCormick came out with their line of roasted spices, I have been hooked. Roasted spices and seeds develop a more rounded and smooth, slightly nutty aroma. Along with enhanced flavor, roasting adds a depth of color that’s unique and pleasing.
My favorite part of this recipe is that there is no chopping! All you really have to do is open a jar of marinated artichoke hears and peel a little garlic. Whirl in the food processor with some olive oil, roasted ground cumin, salt and pepper, and you are done! I like to serve it with homemade whole wheat pita chips. It would also taste great with raw veggies or gluten-free crackers.
Artichoke and Roasted Cumin Dip
2 cans (14 oz each) marinated artichoke hearts, drained
2 garlic cloves, peeled
1 teaspoon roasted ground cumin
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Put the artichoke hearts in a food processor with the garlic and cumin, add olive oil. Process to a smooth puree and season with salt and pepper. Spoon the puree into a serving bowl and serve with an extra drizzle of olive oil swirled on top and a dash of ground cumin. Serve with warm, toasted pita bread for dipping.
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