Carrot Dip

by angelika on November 16, 2011

Dips are a mainstay in our home. The kids love the process of dipping anything, and I love the fact that they eat things like raw vegetables and whole grain crackers with their dips. I have one picky eater and one who will eat anything. My picky eater tries to shun vegetables. (so don’t go bragging that your kid eats kale because you exposed him to great food choices; he will turn around and make you a liar the next year) When I can get veggies into a dip form, we are all thrilled.
I serve this as an appetizer at many a gathering, perfect with crudité before your Thanksgiving feast. We also serve it as a snack any day of the week. The kids call it carrot hummus. You can use it just as you would hummus, on crackers, as a dip, in sandwiches, or as a spread on toast. It has a slightly smoky sweet flavor from the combination of cumin and carrots, with sunflower seeds proving the depth and oil. Fast and nutritious, I am sure your whole family will love it too. 



Carrot Dip

6 large carrots, peeled and sliced 
1 cup toasted sunflower seeds
2 tablespoons lemon juice
1/2-1 cup water
1/2 teaspoon cumin
2 cloves garlic, pressed
salt to taste
Peel the carrots and slice them into medallions. Steam them in a pot with a little water until they are tender.

In the food processor, process the sunflower seeds until they are pulverized. You can use salted or not, it will just vary the amount of salt you add in the end. Once the sunflowers are pulverized add the carrots and any water that remains in the pan. (not more than half a cup though) The steaming water contains a lot of good nutrients. Puree until smooth. Add the lemon juice, cumin and garlic. Salt to taste. I added a lot. Almost 2 teaspoons, but I had unsalted seeds. And frankly I love salt. Refrigerate for at least an hour to mix the flavors. 

If you serve as a dip, I like to garnish with some sunflower seeds and a little hit of fleur de sel. I am addicted to the crunch of fleur de sel. You can skip it if you don’t have any. It’s also delicious with a tablespoon of olive oil drizzled over top. If you are wondering why there are no crackers on the left side of the plate, as Mr. Fabulous commented, it’s because I ate them while framing the shot. There I said it. I ate them, and they were fabulous. 

A votre santé! 

{ 1 comment… read it below or add one }

Gael August 18, 2014 at 4:54 pm

I made this for a dinner party appetizer and served it with Wheat Thins and SunChips. Everyone loved it. Then I spread it on Artisan rosemary bread and I liked it that way best with a little olive oil.

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