This recipe appeared in the cookbook Leon: Naturally Fast Food after I invited the people putting it together to come sample GOOD raw food.
I knew I had them when I caught them licking their fingers.
The original idea was a curried carrot soup. Instead, the thick, rich dip is a wonderful starter and a great sampler of raw food. It is super quick and easy and can be made a few days in advance (if this is the case, you might want to give it a good stir and add a little water)
I serve it in a hollowed-out red pepper, surrounded by dehydrated crackers -- eighties-tastic!
Note: Most people won't have raw tahini. Using the roasted kind is fine although for optimal nutrition, try to get tahini made from unhulled sesame seeds. —ThePickyFoodie
- Serves 12
carrots (750 grams)
tahini (raw, optional)
fresh lemon juice
fresh ginger, about 1 inch cube
garam masala powder
juice of 1 orange
1 + 1/3 cups
freshly chopped coriander leaves
red pepper, top chopped off and hollowed
- Wash the carrots well and chop into large chunks.
- Combine with 1cup water and process in the food processor until smooth.
- Add the tahini, lemon juice, orange juice, salt, garam massala and cumin powder and process once again.
- Repeat with the dates, onion and ginger separately.
- Once the dip is the appropriate texture, add the rest of the water and the olive oil while the machine is running.
- At the very end, add the coriander and process one more time. (you might want to keep a few chopped leaves for garnish if serving immediately)
- In order to serve the dip in a red pepper, cut the top off the red pepper and remove the core. If necessary, even out the bottom by cutting off the rounded tips but be careful not to take off too much: you don’t want your dip leaking out!
- Spoon the mixture into the red pepper and serve on a plate surrounded by crackers.
- Tip: For a smoother texture, transfer the mixture to the blender and give it a whirl before serving.