This dish can be modified in countless ways and, in fact, started out for me as a soup. It comes together quickly and is a great last minute hors d'oeuvres as many of the ingredients should already be in your pantry. I used almonds and cilantro in this version, but often make it with cashews. Parsley and tarragon are also great herbs to use. —savorthis
1 1/2 cups
carrots, peeled and steamed, some steaming water reserved
sliced nuts, toasted
garlic clove, chopped
ginger, grated (I keep it in the freezer and use a microplane)
1 1/2 teaspoons
greek yoghurt or sour cream (optional)
In This Recipe
Sauté onion in olive oil until just starting to brown. Add garlic, coriander, cumin and ginger and cook for another couple minutes.
Put carrots, onion mixture, nuts and lemon juice in a food processor and blend until smooth. Add water a tablespoon at a time if mixture is too thick.
Eat as is to keep it vegan or mix in yoghurt or sour cream and adjust with salt and pepper to taste.
Serve with crackers, pita bread or grilled baguette.