carrot dip with sunflower seeds and cumin

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carrots spread dip toast toppings sunflower seeds

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You pretty much need a food processor for this recipe, and with it, this dip is SO FAST to make.  It’s much quicker and easier than hummus, for example, since the carrots cook so much more quickly than chickpeas. But it’s rich and delicious and flavorful—and such a beautiful color! Not to mention nutritious!

This recipe is based on one in Veganomicon.  The original recipe called for oil, but I think the dip is rich enough just with the ground sunflower seeds. If you prefer a richer spread, by all means add a tablespoon of extra-virgin olive oil!

It’s fantastic spread on our toasted seed bread, or crackers, or our regular 100% whole wheat levain. But it’s also great scooped up with celery sticks!

1 pound carrots, peeled if the skins are bitter
¼ cup roasted sunflower seeds (if you have salted roasted seeds, just use less salt and adjust to taste)
2 small cloves garlic (or 3 cloves, if you like things garlicky)
½ teaspoon ground cumin
¼ teaspoon salt
1 -2 tablespoons fresh lemon or lime juice

1. If you have raw sunflower seeds, preheat your oven to 350 degrees. Toast the sunflower seeds on a cookie sheet in the oven (the oven works well if you’re making extra seeds) for about 10 -12 minutes, until golden-brown and fragrant. Check on them and give them a stir if they are getting too brown in spots. Or, you can toast the seeds on a skillet over medium heat until golden-brown and toasted.
2. Bring a small pot of water to a boil and add a little salt.
3. Slice the carrots.  I do this in the food processor—just cut the stem ends off the carrots and shoot them through the feed tube, pushing with the little pusher cup, small end first.
4. Boil the carrots until soft, 7 to 10 minutes. Drain in a colander when done.
5. Meanwhile, when the sunflower seeds are toasted, peel the garlic and toss it in the cuisinart to mince. Then add the sunflower seeds and process into fine crumbs. Then add the cumin, salt, lemon juice, and carrots, and blend until smooth, scraping down the sides of the food processor as you go.
6. Taste for salt and adjust the lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).