Green Garlic Dip with Radish Dippers
This vegan dip is the perfect starter and doubles as spread for springy sandwiches. Note you can also use garlic scapes or clove garlic if green garlic is out of season.
Ingredients
1 cup pistachios or cashews, soaked in warm water for 20 minutes
1/2 cup olive oil
6 stalks green garlic, sliced thinly
1/4 tsp chili flakes (optional)
1 cup cooked/canned white beans or chickpeas
10 sprigs parsley, roughly chopped
1 lemon, zest and juice
2 bunches radish, halved
Method
- Soak the nuts in the warm water for 20 minutes
- In a medium frying pan, heat the olive oil over medium heat
- Add the green garlic and chili flakes with a big pinch of salt then reduce the heat to low and allow to cook gently
- When fragrant remove from the heat and add the lemon zest to the oil and let steep 10 minutes
- Drain the nuts reserving the soaking water
- In a food processor beans, nuts, lemon juice and as much of the nut soaking liquid as required to make a smooth, dip-able paste
- Add the parsley and blend either to a bright green or keep with flecks of green
- Taste and adjust seasoning
- Serve with radish dippers on the side
