Roasted Radishes - 2 Ways
Easy vegan dip that can be used as a dip, dressing, to top your toast and even a salad.
Ingredients
- 12 small White and Red radishes or Colored Radishes
- 1/4 Cup Cashews
- 1 tsp. Cumin powder
- 1/2 tsp. Chili powder
- 2 large Garlic Pods
- 1 small Yellow or Red or Orange Pepper
- 1 Tbsp. Lemon Juice
- 1 Tbsp. EVOO extra virgin olive oil
- Salt to taste
Instructions
- Pre-heat a oven at 420 degrees
- Toss the radishes with a tsp of EVOO and a sprinkle of salt.
- Repeat step 2 with the yellow pepper.
- Place them on a baking sheet and put them in the oven for 20 mins.
- At 15 min mark, add garlic pods to the baking sheet.
- In the meanwhile add 1/2 cup of water to the cashews and microwave for 1.5 mins and keep aside to cool.
Roasted Garlic Radish Hummus
- Place the roasted radishes and the cashews(discard all the water) along with half the remaining EVOO, cumin, chili powder, roasted garlic pods, 1 T lemon juice with a touch of salt for taste and blend to a smooth paste.
Roasted Yellow Pepper Radish Hummus
- Repeat the same as the plain Radish hummus but this time add the roasted pepper and blend to a smooth paste.
Notes
Tip: Add 2T of water if using as a dressing for salads. If using as a dip, skip the water.