Curried Roasted Carroted Dip
Roasting carrots before making the classic dip from Veganomicon. Two kinds of garlic - sweetly roasted, and spicy raw, light, good as a dip for veggies, a spread on crackers or sandwiches.
Ingredients
For the Roasting Pan
- 450 g (1 lb) carrots cut into ½ chunks
- 2 cloves garlic
- 2 tsp olive oil
- ¼ tsp salt
For the Dip
- 40 g (¼ cup) roasted sunflower seeds if you have raw on hand toast with cumin seeds, if already salted, adjust salt in recipe
- ½ tsp cumin seeds heaping
- ½ tsp minced garlic
- 1 tsp curry powder
- 1 Tbsp lemon juice
- 1-2 Tbsp Water (as need for consistency)
- 1 tsp olive oil extra virgin will add to flavour.
Instructions
Roast the Carrots
- Preheat oven to 400F/200C/180C fan
- Cut carrots into 1/2 inch thick chunks, toss with olive oil and salt and garlic cloves and spread out in a roasting tin.
- Roast in the oven until the carrots are tender and lightly browned around the edges 20-40 min (start checking around 20 minutes and stir around from time to time)
- Remove from oven and let cool slightly (until warm to the touch)
While that's happening
- Dry toast the cumin seeds over low/medium heat until browned and fragrant grind in a spice grinder or with a mortar and pestle.
- If raw, toss sunflower seeds in the same pan until fragrant.
Make the dip
- Put sunflower seeds in blender or food processor and pulse until they are crumbs.
- Add roasted carrot mixture, cumin, raw garlic, curry powder, 1 tsp olive oil, and lemon juice. Pulse until smooth, scrape down the sides from time to time.
- Taste and adjust salt, spices, lemon juice, and water.
- aaaaaaand done.
Notes
- Great as a dip (crackers, breadsticks, raw veg) but also great as a spread for sandwhiches.
- Imagine if you will:
- Sourdough Bread
- a healthy layer of this diip
- some toasted pumpkin seeds sprinkled on top
- a couple shreds/strips of beet(root)
- nom
- Next time I plan to parboil the carrots - boil 3 minutes, then roast as above, it should require less time in the oven.