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SPICED CARROT DIP

Source of Recipe

Christian-Vegan-Cooking


Recipe Introduction

Previously posted by Denise to Christian Vegan Cooking listPrepared by Meg, adapted from Linda Fraser's "Vegetarian" cookbook This is a delicious dip with a sweet and spicy flavor. Serve wheat crackers or tortilla chips as accompaniments for dipping.

List of Ingredients

1 onion
3 carrots, plus extra to garnish
Grated zest and juice of two oranges
1 tablespoon hot curry paste
2/3 cup tahini (original recipe calls for plain soy yogurt)
Handful of fresh basil leaves
1-2 tablespoons fresh lemon juice, to taste
Red Tabasco sauce, to taste
Salt and freshly ground black pepper


Recipe

1. Finely chop the onion. Peel and grate the carrots. Place the onion,carrots, orange zest and juice, and curry paste in a small saucepan.Bring to a boil, cover and simmer gently for 10 minutes, until tender.

2. Process the mixture in a blender or food processer until smooth. Letcool completely.

3. Stir in the tahini, then tear the basil leaves roughly into smallpieces and stir them into the carrot mixture.

4. Add the lemon juice and Tabasco and season with salt and pepper.Serve within a few hours at room temperature. Garnish with a grated carrot.