Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Serves 10 (serving size: about 3 tablespoons)

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

Step 1

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.

Step 2

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.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice