Aloha™ Spring Crudité Board With Vegan Green Goddess Dip & Beet Hummus


4Aloha™ Spring Crudité Board With Vegan Green Goddess Dip & Beet HummusServes 4

Prep Mins

2020 Mins Mins 20 Mins

Total Mins


For the Vegan Green Goddess Dip:

  • 1 cup cashews, soaked for an hour or up to overnight and drained
  • 1 cup fresh basil
  • 1/2 cup fresh parsley
  • 1/4 cup fresh dill
  • 1/4 cup fresh mint
  • 2 garlic cloves
  • 2 scallions, trimmed
  • 1 lemon, juiced
  • 1/4 cup olive oil, plus more for serving
  • Kosher salt and freshly cracked black pepper, to taste

For the Beet Hummus:

  • 1 cup canned chickpeas, drained and rinsed
  • 1 small roasted beet, skin removed
  • 1 Tbsp. tahini
  • 2 Tbsp. extra-virgin olive oil
  • 1/4 cup warm water
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1/4 tsp. Kosher salt
  • Micro-greens, for garnish

Suggested Accompaniments: Aloha™ Pepper Rings, Zima® Tomatoes, Radishes, Endive, Broccoli, Celery, Cauliflower, Sugar Snap Peas, Radicchio, White Asparagus


For the Vegan Green Goddess Dip:

  • Place cashews and ½ cup water in a food processor and blend until cashews are completely broken down and smooth, scraping the sides as needed. This should take 3-5 minutes. If needed, add 1 tablespoon of water at a time while the processor is running until the mixture has a creamy consistency.
  • Add basil, parsley, dill, mint, garlic, scallions, lemon juice, and olive oil to the food processor and blend until the herbs and garlic are finely chopped and olive oil is incorporated. Season with salt and pepper to taste. Serve garnished with a drizzle of olive oil.

For the Beet Hummus:

  • In a food processor, combine chickpeas, roasted beet, tahini, garlic cloves, and salt and blend until the chickpeas and beet are completely broken down and smooth. ​​With the processor running, slowly drizzle in the olive oil and warm water. Then add the lemon juice and taste for seasoning, adding more salt if needed. Garnish with micro-greens.


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