This carrot dip is a lighter dish you might choose for your Super Bowl party, but not without the flavor and some heat from hot chili pepper paste. It is so fast to make, you can consider it an express recipe, perfect when you are pressed for time. Leftovers will be unlikely (you’ll know what I mean when you try it!) but can be eaten as a spread for sandwiches or even as a sauce for pasta.
1 ½ pounds of carrots, peeled and cut into ½ inch slices
3 garlic cloves, peeled
1 ½ teaspoon of ground coriander seeds
2 tablespoons of olive oil
Lemon juice from ½ lemon
1 tablespoon of hot chili paste
¼ cup of pumpkin seeds, chopped
¼ cup oil-cured olives
I start with cooking the carrots and garlic cloves by placing them in a small pot and adding just enough salted water to cover by about 1 inch. I put the pot on the stove and bring carrots to a boil on high heat; next I reduce the heat to low and simmer for 20 minutes or until carrots are tender. Carrots need to be drained and then set aside to cool.
Now I am ready to make the dip, and this is so easy. I put all the ingredients in the bowl of the food processor: cooked carrots and garlic, olive oil, ground coriander, chili paste, and lemon juice. Process for a minute or so and …. it is READY!
I chop a few salty olives and some pumpkin seeds for extra crunch. This dip is delightful, mildly sweet from carrots, with a taste of hot chili, and salty notes from olives. Out of this world!
This recipe will make about 2 cups of dip.
Preparation time: about 10 minutes.
Cooking time: about 20 minutes.
Inspired by a recipe found in the “Farmer’s Market Cookbook” magazine from the Summer of 2014.
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