So you’ve got a whole bunch of carrots left in the fridge. You’re not really feeling carrot sticks or just boring old boiled carrots. What do you do? Make a dip! As I have written about previously, hummus is my dip of choice so thought I’d a put a spin on it by using the abundance of leftover carrots that I had in the fridge instead of chickpeas. The carrots actually give the dip a subtle element of sweetness which is not overpowering in the slightest! It also provides a vibrantly coloured dip which I am obsessed with. The colour makes the dish really! This will take an extra five minutes to make in comparison to my go-to hummus but I assure you, it is worth the extra little bit of effort.
Carrot Dip (yield 1 cup)
What you’re going to need
3 medium sized carrots, sliced into circles (honestly shape doesn’t matter because they’ll be blended anyway. However the smaller you cut your carrot the faster they will cook)
2 teaspoons tahini
3 tablespoons olive oil
1/2 tablespoon lemon juice
1/2 teaspoon cumin
salt to season
1. Boil water in a medium saucepan. Once boiled, cook your carrots until you can easily stick a fork through them.
2. Drain your carrots but retain about 1/2 a cup of the water.
3. Add all of the ingredients except the water into a pulse blender or food processor. Blend until smooth. (May need to add some of the carrot water just depends how smooth you would like it!)
4. Serve with crackers or vegetables such as cucumbers or celery (or I guess you could serve it with carrots too…I’ll leave you to decide on that one!)