Curried Carrot Dip
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
3 cups
ingredients
- 709.77 ml sliced carrots
- 177.44 ml onion (seasonal onions are good-such as Walla Walla or Vidalia!)
- 2-3 garlic cloves, finely minced
- 29.58 ml extra virgin olive oil
- 14.79 ml homemade curry powder
- 4.92 ml ground cumin
- 425.24 g can cannellini beans, rinsed and drained (white kidney beans)
- 1 jalapeno, chopped
- 1 lemon, juice of, to taste
- 2.46 ml salt
- thinly sliced green onions or snipped fresh chives
directions
- In a saucepan boil the carrots until tender. Drain and reserve about 2/3 cup of the cooking liquid.
- In a small skillet over medium heat, saute the onion and garlic in the oil until softened. Stir in the curry powder and cumin powder.
- Transfer the cooked carrots and onion mixture to a food processor or blender. Add the drained beans, jalapeno and salt. Cover and process until smooth. If the machine is laboring, add some of the cooking liquid from the carrots.
- Transfer the dip to a serving bowl, stir in the lemon juice and cover well. Chill until serving time.
- When ready to serve, garnish the dip with sliced green onions or snipped chives.
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RECIPE SUBMITTED BY
COOKGIRl
United States