Monday, April 4, 2011

Curried Carrot Dip

1 pound carrots, peeled and cut into ½ -inch pieces
¼ cup sunflower seeds, lightly toasted
2 teaspoons olive oil
½ teaspoon minced garlic
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon salt or to taste
1 tablespoon fresh lemon juice

1. Place the carrots in a pot of salted water and bring it to a boil. Cook for 7 to 10 minutes or until soft. Drain and let cool.
2. Place the sunflower seeds in a blender or food processor and process into crumbs. Add the carrots and all the remaining ingredients and blend until smooth, scraping down the sides of the processor as needed.
3. Taste for salt and adjust the spices and lemon juice. Transfer to a covered container and refrigerate until ready to use.

Serve with crackers, toasted naan (Indian bread) or fresh veggies.

Makes 2 cups
Adapted from Isa Chandra Moskowitz and Terry Hope Romero’s Veganomicon: The Ultimate Vegan Cookbook

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