Carrot Dip

Carrot Dip is a light variation of hummus that can also be served as a tasty cold vegetable dish or salad. It is suitable for Diabetic, Fodmap, Low Calorie and Vegan diets.



As a dip, the smooth consistency of puréed carrot and tahini has a creamy texture. I also like serving the carrot coarse, mashing it with a potato masher.

I suggest this dip as suitable for Low Calorie and Low Fat because, unlike many dips, the quantity of fat is relatively small and its source, tahini, is very nutritious. Tahini has a nutty flavour and should be added only in the small quantity recommended to complement the taste of the carrot.

Diets for which Carrot Dip is suitable:

Diabetic, Dairy Free, Egg Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Vegetarian and Vegan.

Ingredients

Preparation: 5+5 mins | Cook: 10-15 mins | Serves: 1 cup
500 gm (1 lb) carrots
2 tbsp tahini
1 lemon
2 tbsp dill*
2 tbsp walnuts (optional)
salt (optional)

Method

PEEL the carrot, chop roughly and steam until soft.
MASH or purée the carrot.
JUICE and zest the lemon.
MIX the carrot, tahini, lemon juice and zest. (Add the tahini and lemon juice gradually, tasting to achieve the balance you want. If more liquid is required, thin with water if the lemon flavour is sufficient.)**
CHOP the dill and mix into the dip.
CHOP the walnuts roughly and sprinkle on the dip.

Serve

– As a dip with pitta bread, fresh or toasted.
– As a cold vegetable to accompany other salads, grill or cold selection.

Notes

* Replace dill with tarragon, providing a stronger flavour.
** The texture and consistency of the carrot dip is dependant on personal preference and style of serving.

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