Spiced Carrot and Cauliflower Dip

I’m in a recipe kind of mood. My last post was a recipe, and guess what? This post is a recipe post too. And who knows? My next post might be as recipe as well. I want to make sure you’re eating healthy this summer… and I want to make sure I’m eating healthy this summer, too!

This recipe is a perfect appetizer for summer picnics and barbecues, and a great way to get some veggies when you’re otherwise surrounded by grilled meats and potato chips. And it’s really good! And because it’s made in a blender, it’s pretty easy, too.

Here’s how to make Spiced Carrot and Cauliflower Dip.

First thing you gotta do it steam some carrots. I used my Richard Simmons Steam Heat steamer, and it took a while – 40 minutes, since carrots are pretty dense. You need three cups of steamed carrots. (I steamed a whole bag and had extra, which I just set aside for another meal.)

While they were steaming away, I started on the other veggies. I heated one tablespoon olive oil in a skillet and added:

  • 4 cloves of garlic, chopped
  • 1/2 of a yellow onion, chopped

I did a really rough, quick, uneven chop, but it doesn’t matter, since everything will end up in the blender.

I let those soften for a couple minutes, then added 1 cup riced cauliflower.

(If you don’t have riced cauliflower, you can always use cauliflower florets, and steam them alongside the carrots.)

I just let all the veggies cook until they were tender, about 10 minutes, then took them off the heat. I cooked the veggies a little ahead of time, so they were rather cool by the time I prepped the blender, but I don’t think it makes a big difference if they’re warm or cold.

Time to load the blender! The onions, garlic and cauliflower went in, followed by the carrots. I also added:

  • 1/2 cup veggie stock
  • juice of 1/2 a lemon
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper

Now you know why this dip has ‘spiced’ in the title!

The last thing I added was an ingredient I’ve eaten plenty of times at restaurants, but never purchased before: tahini. Tahini is a paste made from ground-up sesame seeds, and it has the consistency of those natural peanut butters where you have to stir the contents of the jar before using. (You have to stir the jar of tahini, too.)

Oh, and here’s a tahini tip: look for it at the store near the peanut butter. I scoured the middle eastern and ethnic aisle of the grocery store for 10 minutes, before finally asking for help and getting pointed in the right direction.

I added 4 tablespoons of tahini to the blender.

Then, blend away! I pulsed it at first, then slowly upped the blender to high. I stopped it a couple times to scrape down the sides. Blend it until it’s smooth, and you’re done!

Serve it up in a bowl.

This would be delicious with pita chips or tortilla chips or crackers, but I ate it with vegetables: snap peas, cucumber, and yellow pepper strips.

It’s a pretty unique taste: spicy and a hint of sweetness, bold and satisfying, and packed with vitamins, nutrients, and fiber from the vegetables.

It keeps well for a couple days, too, in case there are leftovers!

Keep it up, David!

More recipes – lots of ’em! – on my Recipes page!

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