Wednesday, December 21, 2011

Curried Carrot Dip

Tonight was carrot night.  Simon and I made a carrot-ginger soup and a carrot dip.  The dip was much better than the soup, in my opinion, so I'm just going to include the recipe for the Curried Carrot Dip here.

Curried Carrot Dip

  • 1 pound carrots, washed and cut into 1/2-inch chunks
  • 1/4 cup roasted walnuts
  • 2 teaspoons olive oil
  • 1 garlic clove
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice

First, bring a small saucepan of water to a boil.  Boil the carrots for about 10 minutes, or until soft.  Drain.

Next, blend the walnuts in a food processor until crumbs form.  Add all other ingredients and process until smooth.  You may have to process in batches.

Refrigerate before eating to cool off the dip.  Serve chilled with toasted bread, pita, or crackers.

The ingredients come together into a pretty smooth, substantial, and satisfying dip.  The curry flavor isn't overpowering; instead, it adds just the right amount of spice.  And hey, there's even a little protein in there from the walnuts. 

I could see this dip being very good with a little honey added for sweetness, or a little cumin added for additional spice.  Next time, I might try one of these variations. 

No comments:

Post a Comment