CARROT DUKKA DIP – Sip & Snack Saturday

After few months of researches, I have finally put together the famous Carrot Dukka Dip, or at least a close version of it. It was served during the Opening Party back in May and everybody loved it.

Why not trying this version below, Perfect to put in your wraps, served with your grilled Meats or simply as a dip with grilled / raw veggies and pita breads.

Make around 2 Cups.

Adapted by Aura

Ingredients for the Carrot Puree

3 big carrots, peeled and cut into 2-inch chunks 3 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 2 teaspoons chilli powder 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger salt & pepper to taste

For the Dukkah Spices 1/2 cup blanched almonds 3 tablespoons coriander seeds 2 tablespoons cumin seeds 2 tablespoons sesame seeds 1/4 cup unsweetened dried coconut flakes 1/2 teaspoon salt 1/2 teaspoon pepper

Torn pita bread or thinly sliced cereals breads, grilled/raw veggies for serving

In a large saucepan, combine the carrots with enough water to cover them. Bring to a boil over high heat and then reduce heat and simmer until carrots are tender, about 20 minutes. Drain the carrots and return them to the saucepan over low heat for about a minute to ensure there is no excess water. Transfer carrots to a bowl and mash them until coarsely ground – they should stick together but still have “bite” to them. Stir in the olive oil, vinegar, harissa, cumin and ginger. Season with salt and pepper.

In a skillet, toast the almonds over medium heat until golden. Let cool and then chop them finely (I used a mini-prep food processor to get a very fine grind). Put the coriander and cumin seeds in the empty skillet and toast, stirring constantly, until fragrant. Let cool and then coarsely grind in a spice grinder (again, The mini-prep worked fine for me.) Add the ground spices to the ground almonds. Next, add the sesame seeds to the skillet and toast, stirring constantly, until golden. Transfer to the spice grinder or mini-prep to cool. Finally, toast the coconut in the skillet until golden and then add to the grinder with the sesame seeds. When the sesame and coconut are cool, grind to a coarse powder. Combine the carrot puree with the almonds and spices, and flavor with the salt and pepper.

Make ahead and let it seat in the fridge for 2 days, the flavors of the spices will infuse with the carrot puree and it will taste even better.

#sipandsnacksaturday #healthy #eatclean