Description
A healthy carrot spread for snacking
Ingredients
Scale
- 1 pound carrots, peeled and cut into 1/2 inch pieces
- 1/4 c. roasted sunflower seeds (salted)
- 2 teaspoons vegetable oil of your choice (I use grapeseed oil as that is what the original recipe suggests)
- 1 clove garlic, minced
- 1 tsp. curry powder
- 1/2 tsp. ground cumin
- 1 tbs. fresh lemon juice
- dash cinnamon
Instructions
- Cook the carrots by steaming them, about 10 minutes or until soft. Allow them to cool.
- In a blender or food processor, pulse the sunflower seeds until they are crumbs. Add the rest of the ingredients and continue to process until the mixture is smooth. You may need to scrape down the sides a few times to make sure everything is evenly incorporated. Allow to chill in the refrigerator for 30 minutes and then serve. If you can’t wait, go ahead and dig in!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dip
- Cuisine: American
Nutrition
- Serving Size: whole recipe
- Calories: 343
- Sugar: 22g
- Sodium: 316mg
- Fat: 16g
- Carbohydrates: 47g
- Protein: 6g