Author Notes
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
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Ingredients
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1 pound
carrots, peeled and steamed, some steaming water reserved
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1/2 cup
sliced nuts, toasted
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olive oil
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1/2
onion, diced
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1
garlic clove, chopped
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1/4 teaspoon
cumin
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1/4 teaspoon
coriander
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1/2 teaspoon
ginger, grated (I keep it in the freezer and use a microplane)
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1 1/2 teaspoons
lemon juice
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1 tablespoon
chopped herbs
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2 tablespoons
greek yoghurt or sour cream (optional)
Directions
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Sauté onion in olive oil until just starting to brown. Add garlic, coriander, cumin and ginger and cook for another couple minutes.
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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.
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Eat as is to keep it vegan or mix in yoghurt or sour cream and adjust with salt and pepper to taste.
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Serve with crackers, pita bread or grilled baguette.
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