Make Ahead

Sweet and Spicy CarrotĀ Dip

April 21, 2010
0 Ratings
  • Makes 2ish cups
Author Notes

I cobbled this together for a party when I decided I needed a little something extra and pretty much all I had left in the fridge was a bag of mini carrots. It's particularly good with lavash chips (lavash cut into strips and toasted). Every time I make this I have people asking for the recipe. —solmstea

What You'll Need
  • 1 pound or 1 bunch Carrots, peeled and chopped in 1 inch pieces
  • 4 tablespoons Extra virgin olive oil
  • 3 tablespoons Brown rice vinegar
  • 1 dash Sesame oil or to taste
  • 2 Cloves of garlic, crushed
  • 1.5 teaspoons Whole toasted cumin
  • 1/4 teaspoon Cayenne or 1 teaspoon Harissa
  • 1/2 teaspoon Fresh ginger, grated
  • Sea salt and ground pepper to taste
  • Some extra olive oil and cumin for drizzling on top
  1. Boil the chopped carrots in lightly salted water until tender. Drain and mash. I usually do it with a fork but you can use a food processor for a finer texture.
  2. Stir in the rest of the ingredients.
  3. Sprinkle with toasted cumin and drizzled with olive oil. Serve.

See what other Food52ers are saying.

I like to cook simply, especially cooking with things I can find (or at the very least, find at the farmers market which, in SoCal, contains every kind of produce on earth!). I like ingredients like lambsquarters, which grow in every alley and once-tilled ditch but are overlooked as weeds. Or I like scuba diving for lobster - lobster you catch with your bare hands just tastes Great! Generally, I don't like overly fussy recipes and tend to just improvise with whatever I have on hand and few meals come out of my kitchen without green garlic, cayenne, orange zest, or either fresh mint or dill.

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