In my holiday book I’m Dreaming of a Green Christmas I have a full fat, rich, dense and yes tasty artichoke perfect for the winter festivities. For this year’s Christmas Eve party being raw and all, I had a craving for that particular dairy filled dish but alas it was not in the cards for me. I decided to develop a vegan, relatively low fat and equally delicious version. All the ingredients save the artichoke hearts are raw. It turns out that even on a raw diet artichokes must be cooked, they are bitter and difficult to digest when raw so in this recipe I used artichoke hearts marinated in olive oil. I am proud to say the dip was a hit just as much if not more than the sour cream, cheese and mayonnaise laden variation. Although the first time I made this I accompanied it with raw vegetables and flax crackers, as I was short on time I chose to serve the dip with kamut grissini (Italian bread) sticks for easy dipping. My guests were blown away I am thrilled to report. This is not too garlicky, a perfect dish to be served at your New Year’s Eve party. Can be made a day ahead.
Almost Raw Artichoke Dip
2 cups soaked mixed nuts (cashews, pine nuts and blanched almonds) or just blanched almonds
2 cups water
2 jars (6.5 oz.) artichoke hearts in oil (drained)
1/4 cup raw Tahini
2 garlic cloves roughly chopped
juice of two lemons
1/4 cup nutritional yeast flakes
1/2 teaspoon paprika
1/2 teaspoon cumin powder
Salt and pepper to taste
In the large bowl of a food processor fitted with the S blade add the nuts and water and process till smooth. Then add the remaining ingredients and process till incorporated and smooth.
Transfer the dip into a bowl and chill for at least an hour. Garnish with drizzled olive oil, chopped sun-dried tomatoes, freshly chopped parsley or dairy-free pesto and raw olives and a sprinkle of paprika.