Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 lb. baby spinach
- 1 1⁄2 cups toasted walnuts
- 1⁄2 cup roughly chopped cilantro
- 1⁄2 cup roughly chopped parsley
- 1 tsp. hot paprika
- 1⁄2 tsp. ground turmeric
- 1⁄2 tsp. ground fenugreek
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 2 cloves garlic, roughly chopped
- 1 small yellow onion, roughly chopped
- Pomegranate seeds, for garnish
Bring a large pot of salted water to a boil. Add spinach; cook until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a bowl of ice water; drain and squeeze out as much water as possible. Transfer to a food processor; purée until almost smooth, 1-2 minutes, and transfer to a bowl. Add walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper to the food processor; purée until very smooth. Mix walnut purée and spinach together; transfer to a serving platter and garnish with pomegranate seeds.