Raw Carrot Dip Food

CARROT DIP RECIPE

Steps:

• Cook carrots: Cook carrots until very tender using one of the three methods listed below. Once cooked, allow to cool slightly so you can safely handle them.a. Roast: Preheat oven to 425 degrees Fahrenheit. Place a large sheet of aluminum foil on a baking sheet. Place carrots on top of foil and drizzle carrots with 2 tablespoons of water. Season with salt and pepper. Lift edges of aluminum foil up and over carrots to enclose and form a packet. Seal edges tightly closed. Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender. Remove from oven.b. Sauté: Roughly chop carrots into 1-inch pieces. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes. Remove carrots from pan.c. Boil: Roughly chop carrots into 1-inch pieces. Bring a large pot of water to a boil. Season water generously with salt. Add the carrots and boil until very tender, about 13 minutes. Drain carrots.
• Optional for creamiest dip - cook chickpeas: While the carrots are cooking, cook the chickpeas. Place chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Boil for 18-20 minutes or until the chickpeas are very soft. (Note: Reduce heat as needed to maintain boil but prevent water from boiling over.) Transfer chickpeas to a fine-mesh strainer and drain. Rinse well with cool water. Discard excess chickpea skins that fell off during cooking process
• Start the dip: In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger. Season with ¾ teaspoon salt. Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary.
• Add water: With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you. Blend until the mixture is smooth and thick.
• Add the carrots and chickpeas: Add the cooked carrots and chickpeas to the processor. Blend until the mixture is smooth, about 3 minutes.
• Add the sesame oil, mirin and honey. Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.
• Serve: Taste and adjust for seasoning with salt, pepper, honey and vinegar if desired. Transfer to a serving bowl and drizzle with a bit of sesame oil. Top with optional garnishes of your choice. Serve and enjoy!

CARROT DIP

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

CURRY CARROT DIP

Steps:

• In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool. , Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.

LOW-CALORIE DIP FOR RAW VEGGIES OR POTATO CHIPS

Steps:

• Combine all ingredients until well blended.