Try this carrot dip for a unique alternative from the usual salsa, guacamole or hummus at parties. In the heat of summer, I shift towards more raw foods so that I don’t have to turn on the stove or the oven – but you can also cook the vegetables for this recipe.
Summary Carrot Dip Recipe
Prep time:
Makes about 2 cups of dip
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Ingredients
- 8 carrots
- 1 clove garlic
- 1-2 Tbsp fresh parsley
- 1 Tbsp tahini
- 1 Tbsp apple cider vinegar or lemon juice
- 1 Tbsp nutritional yeast
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp onion powder (or a bit of green onion or sweet onion)
- pinch salt or ume plum vinegar, to taste
Directions
- Put the carrots in a food processor and pulse until they’re chopped fine. Add the garlic, parsley or cilantro, tahini and apple cider vinegar and puree until blended. Add a bit more tahini if you want to make it smoother.
- Add the seasonings and either salt or a touch of ume plum vinegar. Think of the ume plum vinegar as salt, not as vinegar. Process this until it gets smooth. Taste for seasonings, and when you have it as you like it serve the dip along with some cucumber slices, or with whatever veggies you like.
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