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Spiced Carrot Dip

1 tbsp. sesame seeds
1/2 tbsp. mustard seeds
1/4 tsp. cumin seeds
1/4 cup water
1 lb. carrots, thinly sliced
3/4 tsp. salt
1/8 tsp. cayenne
4 tbsp. olive oil

Toast the seeds all together in a dry heavy skillet until fragrant and a little darker.  Stir in water,
carrots, salt, cayenne and 2 tbsp. olive oil.  Cook covered over low heat until carrots are very tender, about 30 minutes.  Puree in a food processor until the carrots are very smooth.
Serve with toasted bread rounds or a thick chip. 

Notes:  It is almost as good if you use powdered mustard and cumin.


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