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.