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Curried Carrot Dip

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10 min

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20 min


10 min


1 cup

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

Curried Carrot Dip


  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.

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