Carrot Dip Recipe

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Hey guys, this is Heather from healthyveganrecipes.net. So today I’m going to show you some carrot dip recipe. I haven’t actually made this recipe before, so will see how it goes today.

The reason I am making it it’s because this weekend is Phil’s birthday, and one of our favorite things to do for a celebration dinner is to have a night out entirely appetizers. And, I was trying to think of different kind of dip that I could make.

So, this is what I going to try, I’m doing it advance just in case it doesn’t turn out that I can make some else. But don’t worry, will figure out a way to make it work. So, let’s get started with the basic ingredient which is of course carrots.

So, this is going to start all a bunch of carrots and I just chopped up the ends of my carrots and scrub and cut off any rough bits. And I’m must going to chopped it into rough chunks and put it into the food processor here. If you had a grating attachment, it’s also an excellent way to do this you can grate the carrots first and then go from there.

And for those of you who want to skip ahead to this carrot dip recipe I will post them the recipe at healthyveganrecipes.net. Making whatever it doesn’t find you too to make this thing work.

You can also do this in a blender but you’re going to need some liquid to start it off, where the food processor you can is always chopped up and you do in pulse, so that you can have more control of how much liquid you add to this.

Because it is a dip I like to make it thicker, but in some blender it comes out a little bit thinner. So you see it gone pretty well chopped up and this is also using raw carrots.

I like to do more raw foods in summer because I don’t have to make the oven on to make the house hot, and also I don’t have to eat the cooked food that make me hot.

But you can also do this stuff with cooked carrots and they will get a lot smoother. Moving on I’m going to add in here couple cloves of garlic, these are small cloves – I don’t want to add it too much because raw garlic is pretty potent.

What I’m going to do is actually press the garlic into here. Because other wise it might not get fully chopped up even in a food processor. I’m just going to press it through here.

And you can see the garlic coming out of the presser and now what I’m going to do is scrape it out with a knife. Give them another shot.

The next thing I’m going to throw in here is some fresh parsley and cilantro is excellent as well, but I don’t have any and you all know I’m not a biggest fan of cilantro, so parsley will do. And then I want to add a bit of liquid here, a bit of flavor and also make this a little bit creamier.

So what I’m going to do is add some apple cider vinegar and lemon juice is also lovely either lime juice. You can add about a tablespoon. To thicken it up and then to cream with the vinegar, I’m going to add some tahini.

Tahini is just some sesame seed butter, make sure it will mixed together also you should have ingredients in tahini by the way is sesame seeds.

So you want to see it here no added salt, no added sugar, no added oil – just ground up sesame seeds. So you got in there and blend this together and this is where you want to make sure we got the right consistency. So, I’m going to blend this and see how it goes. Not sure how the texture of the carrots going to work out, so I’ll check back in a minute.

So it’s mixing up nicely but it a little bit dry and I don’t want to get too vinegar here, so I’m going actually add a bit of water and then let it blend for a little bit longer. So, that’s looking a lot better but it’s still little bit chunky from the carrots. So, what I’m going to do is add a little bit more of tahini and a little bit more of vinegar to try to get it creamier.

Alright, I’ve got a pretty good texture going on here. It’s still a little bit chunky from the raw carrots but that’s to be expected they are raw, and so I don’t think it’s going to get totally smooth. Another option here that I was thinking of is you could use an avocado instead of the tahini and that would make things quite a bit creamier and softer.

My main motivation for making this dip today was to show you a dip that you could make that really doesn’t cost very much. Carrots are pretty cheap, I don’t know about you, but I have them kick around my fridge all the time because they’re one the cheapest vegetables.

And on my nutrition blog this week, I’ve been talking about how to save when grocery shopping so you can check those blogs at healthyeatingstartshere.com.

But anyway now that we’ve got our carrot dip base, that’s when you can to start season it and I taste a little bit it got a nice garlic kick but it doesn’t have any full seasoning going on yet.

What were going to do is I’m going to show you ingredients I used, none very often but occasionally, it is omi plum vinegar made omabashi plums. You can find it in the Asian section or a Japanese or Chinese grocery store.

It is Japanese and what you use it for is not for vinegar. The apple cider is the vinegar for this one. It is basically salt, and I talk about it in my nutrition blog this week but one tablespoon, twelve hundred milligrams of sodium.

So your not using very much of this at all it is “in place” of a crystal salt. You want to be very careful with it. The benefit of using this over crystal salt it’s that it’s been fermented, so that was right half a teaspoon.

So, the salt has been fermented into this liquid, so it’s not as potent when it acts on your body. So, it’s great to use in dips and the things that are raw because you won’t be cooking the salt.

Whereas if you take the crystal salt and cook it in a cooked food, it has time to merge with the food and not affect your body quite so much.

I’m with the seasonings. I’m going to use some onion powder. If you want tot used fresh onions, by all means, I would recommend a sweet onion like a vadaya or a Bermuda onion. I have a friend that is from Bermuda or some green onions because the flavor is softer. I don’t have any of those so I’m using onion powder today.

Then I’ve got some ground cumin were using a little bit more of this - perhaps a bit much but its okay I like cumin plus anything with carrots and I’m going to add some paprika to spice things up a bit.

And with this spices, put at much as we put it and you like because some people won’t like cumin you can replace it with something else. Some people won’t like paprika – you can replace it with something else, some people like really spicy foods and you can add some of kind it if you want, but I like to stick with paprika, it’s a bit of more of milder spice.

And this is nutritional yeast and this is going to give a better of a cheesy salty kind of flavor, and then it’s optional. So one last time, I’m going to test it and see what it tastes like.

Alright we kind of give it a stir power right through to make sure the flavoring get mixed all through this dip – and then it come the moment of truth, taste really good, I’m impressed.

I wasn’t sure what to expect from the carrot dip recipe but I liked it. So, what you can do with this – what I’m going to do with it probably put it on to some slice cucumber, just some rounds – and I have a slice do that’s make it some zigzag cut, that was very fun for a little chipped type things.

So just help up with some carrot dip and other thing you could do, you could stuffed a mushroom with it, you could stuffed a pepper, you could get carried away stuffing whatever you want and you can put it on a sandwich you could make it a spread I think or a little toast crackers, the possible are on you’re list.

So, have fun with it, play it with whatever seasonings you want – I really like this. I like the cumin and it wasn’t too much actually, it looked like a lot when I dumped it in, it taste really nice. So have fun with this carrot dip recipe enjoy – care a dip. Let me know anything leave me a comment.