TAHINI CARROT DIP
My idea of a diet isn’t following the latest crazy, in fact I am quite against them in general. My idea of a diet is eating food that makes you feel good and allows your body to function optimally without feeling bloated and uncomfortable. Now as much as I love a good French Onion dip, I just can’t eat it anymore. I get cramps and feel so bloated that I almost look 5 months pregnant after wards hence I’ve come up with a few dips of my own and this is probably up there with my Herb Hummus dip (recipe on the blog).
I wasn’t sure whether this would work out but the end result was delicious. So simple, nothing fancy yet tastes like a million bucks especially when paired with vegetable sticks or crisp bread. For me it is the perfect snack, treat and even light meal when served with a salad! I mean, how good is it to create a dip that tastes so good and is as simple as throwing it in a food processor? It is sweet with a nice depth to it and pairing it with the caramelised onions is just heavenly. Enjoy x
3 carrots, peeled and diced
1 tbs miso paste
1 tbs tahini
6 tbs olive oil
1 tbs agave syrup
1 tbs apple cider vinegar
1/4 tsp turmeric
Sea salt / pepper
1 red onion, thinly sliced
1 tbs olive oil
Pine Nuts OR Crushed Sunflower Seeds
Finely chopped Parsley
Place carrots in a pot of boiling water and simmer for 10 minutes or until carrots can be pierced with a knife. Drain (Keep 1-2 tbs of the water for the dip mixture if needed).
In a saucepan, add the olive oil and onion and over a low heat continuously stir until translucent. Set aside and allow to cool. This will be used to spread over the dip.
Place all ingredients (carrots, miso, tahini oil, agave, apple cider, turmeric, seasoning) in a food processor and pulse until smooth. (Add carrot water only if dip is too thick otherwise it will not be needed).
Spread tahini carrot dip over a wide plate and garnish with sautéed onions, choice of pine nuts or crushed sunflower seeds and parsley.