Hugh Fearnley-Whittingstall’s River Cottage Veg cookbook introduced me to Turkish tarator dip. I was smitten with the creamy combo of walnuts, breadcrumbs, garlic, and olive oil. In place of bread, I use Millet Cream, which works fantastically. Be sure to show this dip some respect by serving it with interesting crudités (I have a thing about boring crudités). Try any combo of multicolored radishes and baby carrots, baby cucumbers, blanched sugar snap peas, golden beet slices, and fennel strips.
How to Make It
Place walnuts and garlic in a food processor; pulse until finely chopped. Add Millet Cream, juice, and salt; process until smooth. Reserve 1 1/2 teaspoons oil.
With food processor on, drizzle remaining oil through food chute. Spoon dip into a bowl; drizzle with reserved 1 1/2 teaspoons oil. Sprinkle with paprika.
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Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice