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No Oil, Veggie loaded dip, vegan, gluten free, nut free

A perfect plant based alternative to traditional queso, with no oil, that makes it very much heart healthy and as a bonus is loaded with veggies and beans.
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Prep Time 4 hours 30 minutes
Cook Time 30 minutes
Course Side Dish
Servings 6 people

Equipment

  • pressure cooker or instant pot
  • High speed blender or food processor

Ingredients
  

  • 1 medium cauliflower cut into 1 inch florets
  • 1 medium turnip- peeled and cut into cubes
  • 1 cup raw navy beans - soaked for 4 hours at least in water can used canned ones if available
  • 1/4 cup pumpkin seeds- soaked in water for 30 min
  • 1/4 cup sunflower seeds- soaked in water for 30 min
  • 4 cloves garlic
  • 1/4 cup chopped red or white onion
  • 2 jalapenos sliced
  • 3 Tbsp nutritional yeast
  • 1 tsp oregano- dry
  • 1 tsp parsley- dry
  • 1.5 tsp turmeric powder
  • 1.5 tsp black pepper powder
  • 2 cups water
  • 1 Tbsp white wine vinegar
  • 1/4 cup plant based milk- unsweetened soy or oat milk
  • salt to taste

Garnish

  • sunflower seeds
  • parsley
  • red chili pepper flakes.

Instructions
 

  • Soak the beans ahead atleast 4 hours in plenty of water, to improve nutrient bio availability and to avoid bloating after bean consumption.
  • In a pressure cooker or instant pot, add the onions and garlic. Sprinkle few drops of water at a time, until the garlic aroma is felt. Then add the cauliflower florets, followed by turnip pieces.
    To sauté them, keep using intermittent splashes of water. Then add the jalapeno slices. Mix well.
  • Drain the soaked navy beans and add them to the pot. Follow it with addition of water.
  • Let the mixture cook for 5 min, and then add the nutritional yeast, followed by spices, turmeric, black pepper.
    Stir in oregano and parsley.
  • At this stage, if using a stove top pressure cooker, put the lid on and cook till you hear 3 whistles. Take the lid off once the pressure subsides completely.
    If using instant pot, use manual pressure cook mode for 12 min. Unplug after the cycle is complete and wait till the pressure automatically goes down.
  • Once you have your veggies, bean mixture cooked, add the white wine vinegar and mix well.
  • Now take these contents into a high speed blender or food processor. Add little oat milk or soy milk to achieve consistency of a dip (not too runny or too solid).
    Blitz till smooth paste is formed, and take it into a serving bowl.
  • Garnish with more sunflower seeds, parsley, red chili flakes.
  • Use it to dip your roasted veggies, bread, baked potato fries, etc.
    This is a very healthy way to consume diverse veggies, in good portions for overall health.

Notes

This dip stays fresh in fridge for 3-4 days and is a great alternative to hummus. 
If trying to use nuts, can use few cashews in to the mix.