Curried Carrot Dip

This is a creamy, light and flavorful carrot dip. It’s consistency is somewhat close to hummus but not as heavy. The curry, garlic and cumin give this dip a very complex and warm flavor. It’s easy to make and easy to spread on bread, pita, or crackers. You can use it instead of hummus or cream cheese on a sandwich. It also is great as a dip for other vegetables like celery. The recipe is from a great vegan cookbook called “Veganomicon”. It stores well in the fridge for several days so it’s great to make ahead.

Ingredients:

• 8 oz (225g) carrots

• 2 tbsp  sunflower seeds, roasted

• 1 tsp olive oil

• ¼ tsp garlic, fresh, minced

• ½ tsp curry powder, mild

• ¼ tsp cumin 

• ¼ tsp salt

• ½ tbsp lemon juice

Directions:​

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1. Steam your carrots for 7 - 10 minutes, until soft. 

2. Drain them and let them cool until they are no longer steaming. 

3. Place the sunflower seeds in a blender or food processor and process into crumbs.

4. Add all remaining ingredients and blend until smooth.

5. Transfer to a covered container and refrigerate for at least 30 minutes.