It could also be called “the quickest dip”, this carrot & turmeric dip. In about 15 minutes you have a delicious and healthy appetizer. It resembles hummus due to tahini, but it does not contain chickpeas, or, any other legume.
It is ideal for a quick snack for a game, or movie. I think that no matter how many such recipes you have, they are never enough. After all, the variety of flavors is necessary, right?
Did I tell you that you needs no cooking at all? : D Like I said, the quickest dip!
We have talked about turmeric many times. I use it a lot in many of my recipes for its countless nutritional benefits, for the color it gives to the final result, etc. You can see some ideas and information here.
I garnished the carrot & turmeric dip with black sesame seeds and chopped chives, but I also added some chives flowers from my garden. This year they gave me a lot of flowers, and I am very happy for that! Next time I ‘ll have many flowers I will make the chive blossom vinegar by Bille and Helen, aka Mia Kouppa. 🙂
The original plan was to combine them with homemade chips, but in the end they did not succeed as much as I wanted. I tried another technique for the first time, but I think the way I make chips for so many years is the safest; you can see it here, in an earlier post. You can also serve the carrot dip with veggie sticks, pita chips, grissini, etc.
Easy Carrot & Turmeric Dip
Carrot & turmeric dip, an easy and quick appetizer, that needs no cooking at all
- 250gr. carrots, grated on a coarse grater
- 70gr. tahini paste
- 1 clove of garlic, grated
- 70ml olive oil
- 2 tablespoons apple cider vinegar
- 3 ½ tablespoons orange juice
- 4 teaspoons lemon juice
- 1 teaspoon paprika
- 1/3 teaspoon turmeric
- chopped chives, for garnish
- black sesame, for garnish
Blend all the ingredients in the food processor until they become a smooth cream.
Transfer the mixture to a bowl and garnish with chopped chives, black sesame and chives flowers, if you have any.
2.4g Saturated fat
13.6g Unsaturated fat
Recipe adapted by Slowly Veggie magazine, March-April 2020.