Inspired and lightly adapted from the Food Medic Carrot Tahini Dip that she posted last week, this carrot dip is my new favourite savoury thing. Roast carrots are probably my favourite vegetable. Some people say Medjool dates are natures candy, but I almost find them too sweet. Carrots are my candy from nature.
The roast Sunbutter works AMAZINGLY well with the carrots. I blended mine to super silky smooth puree in a high speedy blender. You add some vegetable stock and call it a soup or leave it a bit more rustic by blending it in a food processor. I had to opt for no garlic myself but feel free to add some in.
For this recipe I actually didn’t roast the carrots, I just boiled them and the flavour was still incredible. I don’t buy a lot of organic produce but I do find that organic carrots have much sweeter more intense flavour, as well them being notably more orange! Am I the only one? Plus you can get a 1kg bag in Aldi for just 79 cent which is a bargain not to be missed.
I do find it a little difficult myself to get Sunbutter so you could of course use the Monki Roast Sunflower Seed Butter or the Meridian equivalent.
Carrot Sunbutter Dip
Print RecipeIngredients
- 700g peeled and chopped carrots
- 60g Sunbutter or roast sunflower seed butter of choice
- 30ml olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 cloves of garlic - optional
- 1/4 tsp Salt
- Pinch of Black Pepper
- Pomegranate, Fresh Mint and Black Sesame Seeds to serve
Instructions
Place carrots in a pot, cover with water and bring to the boil on the hob. Cook for 20 minutes or until tender.
Place carrots through to black pepper in a high speed blender and blend until super silky and smooth.
Serve cooled as a dip topped with pomegranate, black sesame seeds and fresh mint.
Notes
You can also use this as a sauce for pasta, or whatever you fancy. Add some nutritional yeast for a vegan friendly nutritional spin! Store in the fridge for up to four days.
