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.
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