Saturday, August 9, 2008

Curried Carrot Dip

Makes 2 cups. Takes 25 minutes, plus chill time.

1 pound carrots, peeled and cut into 1/2 inch chunks
1/4 cup roasted sunflower seeds
2 tsp grapeseed or other vegetable oil
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt (less if sunflower seeds are salted)
1 tbsp fresh lemon juice

Bring a small pot of water to a boil, add carrots and cook for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.

Place the sunflower seeds in a blender and process to crumbs. Add all remaining ingredient and blend until smooth, scraping the sides down a couple times. Taste for salt and adjust the spices and lemon. Transfer to covered container and refrigerate until ready to use (at least 30 minutes).

Caraway-Parsley Carrot Dip
Omit the curry and cumin. Add 1/2 tsp caraway seeds toward beginning and 1/2 cup loosely packed fresh parsley at end.

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