Raw Carrot Dip recipe

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Ingredients

5 carrots, peeled and thinly sliced
2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
¼ clove garlic, grated, or more to taste
2 teaspoons lemon juice, or to taste
salt and freshly ground black pepper to taste

Nutrition Info

93 calories
carbohydrate: 6.3 g
cholesterol: : -
fat: 7.4 g
fiber: 1.9 g
protein: 1.4 g
saturatedFat: 1 g
servingSize: -
sodium: 67.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place carrots in the bowl of a food processor, pulse until finely chopped. Scrape down the sides of the food processor a couple of times to make sure all of the carrots are finely chopped. Add tahini, olive oil, cumin seeds, garlic, lemon juice, salt, and pepper, process until smooth.

  2. Season with more salt, pepper, and lemon juice, if desired.

Recipe Yield

6 servings

Recipe Note

A friend of mine gave me this recipe, and this is one of my favorite healthier dips. If you are into clean eating and raw-vegan dishes, try it for yourself!

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