1/2 cup vegan cream cheese or soaked cashews (1 cup cashews soaked i hot water for 30-30 minutes)
1 cup roasted or cooked beet cubes
1 tbsp tahini paste
1 tbsp lemon juice
1 tbsp honey
1 tsp harissa paste
salt to taste
1/4 cup nutritional yeast
Harissa roasted cauliflower, beets and chickpeas
2 cups chopped cauliflower cubes
1 1/2 cups chopped cooked beets
1 cup chickpeas
1 1/2 tbsp harissa spice powder
2 tbsp olive oil
2 tbsp honey
salt to taste
fresh sprouts
fresh basil
Method
Preheat the oven to 180 degrees Celsius.
Add the cauliflower, beets, and chickpeas in different rows on a parchment paper lined pan, sprinkle with the harissa, salt, pepper, olive oil, honey, and some nutritional yeast, and roast for 20-25 minutes until golden.
Add the beet cream cheese dip ingredients to a blender and blend until smooth.
Once the veggies are cooked, add the cooled beet dip to a plate, and add the veggies on top, along with some fresh herbs, sesame seeds, and dollops of this luscious tahini green sauce.
Serve and enjoy!
Photo Gallery
Hope you love this super delicious dip and jammy roasted veggies!
