Friday, 4 January 2013

Carrot Dip or Spread

This is a very simple dip to put together, and since it calls for pantry staples it could be made at the last moment if necessary, although I think it's better to make it the day before it is wanted to allow the flavours to mellow. I should also mention that I have found it seems saltier with sitting for a while, so the miso should be added with some discretion. All the better if you can find a lower-salt miso to start with. 

3 to 4 cups
30 minutes prep time

Carrot Dip or Spread

450 grams (1 pound) carrots
3 to 4 cloves of garlic, peeled and trimmed
2 tablespoons tahini
2 to 3 tablespoons light miso
1 teaspoon honey
the juice of 1 small lemon
1 teaspoon chile-garlic sauce or hot sauce

Wash, peel and slice the carrots, and put them in a pot with water to cover. Boil them until quite tender; they should be easily pierced with a fork. Lift them out of the cooking water and put them in a food processor with the remaining ingredients.Start with 2 tablespoons of miso, and taste once everything is blended before adding more if it is required.

Purée everything until the texture is very smooth. You will need to scrape down the sides of the food processor several times, no doubt. If you want a dip, you should add a few tablespoons of the carrot cooking water until the exact consistency that you would like is achieved.

Transfer the dip or spread to a serving dish. Cover and let rest for an hour or so to allow the flavours to blend. Serve with crackers, bread, celery sticks, etc.

Last year at this time I made White Bean & Dried Tomato Dip. I'm so predictable...


Marnie said...

"Do not serve with carrot sticks." ;)

Ferdzy said...

Yeah, I wouldn't. Great with crackers though.