Move over soups. I might start becoming obsessed with making dips.
By nature, I love condiments and dips. Sometimes I choose food to eat based purely on the sauce, dip, whatever I will be dipping it in. I am a dipper. When I eat a veggie burger, I cut it in half and dip it in ketchup, but let’s not get into ketchup and my undying love for it. That deserves a whole love letter post.
Tonight I’m getting together with some of my favorite knitter lady friends for some guilty pleasure television season premier episode watching. We love Pretty Little Liars. Don’t hate. That show is the best worst show ever, and thoroughly addictive. I wanted to bring a snack and felt the pull of my cookbook bookcase to figure out what to make. I don’t often remember to leaf through these great books I have, but I am glad that I did today.
Veganomicon is a great cookbook, if you don’t already know, but I’ve not ventured into the Dips section before. In fact, there is a whole lot of things in this particular book I haven’t made. The Curry Carrot dip immediately jumped out at me as something that would be delicious and a crowd pleaser, and lucky for me I just got a nice bunch of carrots from my winter CSA with Greensgrow. I had to modify the recipe a bit, since I didn’t have a full pound of carrots. I added a sweet potato (also from my CSA) and used cumin, coriander, and tumeric instead of a general “curry” powder. I think you’ll like this dip. It has the texture of hummus and tastes different from the usual dips we have at parties and get togethers.
Grab some pita chips and crackers and get cooking, friends!
Vegan Curry Carrot + Sweet Potato Dip
(adapted from the Curried Carrot Dip in Veganomicon)
Time: 25 min plus chill time
Yeilds: at least 2 cups, depending on the amount of carrots and sweet potato you use.
-half a pound of carrots, peeled and cut into small cubes
-one or two sweet potatoes (I used one very large one)
-1/4 c roasted sunflower seeds, salted
-2 tablespoons olive oil
-1/2 tsp minced garlic
-1 tsp cumin
-1 tsp corriander
-1/2 tsp tumeric
-1/4 tsp salt
-juice from half a fresh cut lemon
-1 c water
1. Bring a small pot of water to a boil and boil carrots and sweet potato until soft. Drain and set aside to cool.
2. Place sunflower seeds in a blender or food processor (I used a blender) and process into crumbs.
3. Add 1 c of water first, then the rest of the ingredients and blend until smooth. Depending on the amount of vegetable you have in your machine, and the texture you prefer for dips, you might want to add more or less water.
4. Adjust salt and spices as you prefer.
5. Transfer to a covered container and chill in the fridge for 30 minutes.
Dust with cinnamon before serving, if you like!
I hope you enjoy this dip as much as I do. I know that I’ll be keeping this in the back of my mind for all future parties I host.