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.
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
Steam your carrots for 7 - 10 minutes, until soft.
Drain them and let them cool until they are no longer steaming.
Place the sunflower seeds in a blender or food processor and process into crumbs.
Add all remaining ingredients and blend until smooth.
Transfer to a covered container and refrigerate for at least 30 minutes.
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Try to make these healthy granola bar that are chewy and crunchy at the same time.