Curried Carrot Dip

Thanks to a friend Lo for bringing this dip to a summer bbq, it’s been my go-to dip or quick side dish since then! Original recipe posted in Veganomicon by Isa Chandra Moskowitz (a must have vegan cookbook)


1 pound carrots, washed and cut into small chunks

1/4 cup unsalted raw or roasted sunflower seeds or cashews

2 teaspoons olive oil or other preferred oil *optional, add water if oil-free

1 clove chopped garlic

1 tsp curry powder or Penzey’s Turkish Seasoning

1/2 tsp cumin

1/4 tsp salt (to taste)

1 TBSP fresh lemon juice


Bring a pot of water to boil and add the carrots. Cook until tender. Drain and let cool for a few minutes..

In a food processor, add the remaining ingredients and blend until a fine crumble. Add the carrots and blend until smooth, scraping the sides of the processor as you go.

You can refrigerate for 30 min for a cold dip or serve right away for a warm, spicy taste.


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