The other day I was musing about creating a delicious, unusual, flavorful vegan dip that would be gluten-free, soy-free and nut-free! I have a table at a health and wellness fair this weekend and wanted something special for folks to sample that would appeal to anyone with food restrictions or intolerances.
This carrot dip more than fits the bill, and it's SO damn tasty and bursting with complex flavors yet is a breeze to make. All you need is a saucepan and a blender/magic bullet and you are all set!
The creaminess comes from the tahini rather than soaked cashews or dairy, and the smokiness comes from the paprika and cumin! Maple syrup adds to the umami, and lemon brings just the right amount of acid. This would be perfect at a holiday party to add something completely different that will wow your guests!
I would love to know how you like it! Drop me a note or comment here or on my Facebook page or Instagram. Much love, xo Zarya
RECIPE: Smoky Carrot Tahini Dip
Makes: 1 Cup
Time: 15-20 minutes total
3 carrots, peeled, cut into rounds
1 clove garlic
2 tbsp tahini
1 tbsp maple syrup
2 tbsp olive oil
1/4 tsp salt
1/2 tsp cumin
1/4 tsp smoked paprika
1 tbsp minced fresh cilantro
juice of 1 small lemon
Place the carrots in a small saucepan covered with a few inches of water. Add a dash of salt. Cover, bring to a boil and simmer for 10-15 minutes until carrots are soft, making sure the liquid doesn’t evaporate.
Drain carrots and add to a small mixer/blender along with all the other ingredients. Blend until smooth. Season to taste. Serve with crackers or veggies!
Add some red pepper flakes or harissa for increased heat
Add 1-2 drops of liquid smoke for more smoky flavor
Add 1/4 tsp cinnamon for a more sweet spicy take
Add fresh mint leaves for a fresh zesty flavor