Four Dutch tweeps -slash- foodie bloggers have teamed up to share some dips & spreads with you for New Year’s Eve.
Chinoiseries is serving us Roasted Cauliflower Dip (vegetarian with vegan suggestion)
JannyAn shares some Nutty Blue Cheese Spread (vegetarian; post in Dutch)
Uniflame is spooning out Bean Paté (vegetarian with vegan suggestion)
And me?
The recipe that I’d like to share is a super easy, vegan dip that I’ve made several times now and is always a hit with vegetarians, flexitarians and omnivores alike: Mediterranean carrot spread.
I dedicate this post to Uniflame who seems to be at a loss with all the carrots among her CSA vegetables. ;)
Mediterranean Carrot Dip
Ingredients
- 250 grams carrots, cleaned and cut into small pieces
- 2 tbsp good quality olive oil (extra virgin)
- 1 tbsp lemon juice (or vinegar)
- 1 small garlic clove (or half a big one)
- 1/2 tsp ground cumin
- cayenne pepper / harissa / sambal
- salt & pepper
- optional: salty black olives
Also handy: a (hand) blender
Preparation
- Thoroughly cook the carrots on either your stove (about 20 minutes) or in microwave (4 minutes on 700 Wt). Drain.
- Blend (or mash) together carrots, olive oil, lemon juice (or vinegar), cumin and garlic.
- Add harissa (cayenne/sambal) and salt ’n peppa to taste.
- Let it completely cool down.
- Serve as a side dish or mezze, with Turkish pide bread, Italian ciappe, melba toast, veggies or whatever. It’s nice -but not necessary at all- to garnish this dip with salty black olives.
If you’ve got a few minutes left before you need to get ready for your s-mashing End of Year Party: grab some carrots and throw together this nice snack!
This spread can easily be made a day in advance but after 48 hours it gets too watery. Not that you’ll have any leftovers for that long! ;)
Now I highly recommend you hop over to the other participants’ recipes (links above)! :)
AND A HAPPY NEW YEAR TO YOU ALL!!
Check out other food-related posts at Beth Fish’s Weekend Cooking!
Also submitted to Kookgrrl’s December theme: Food to share,
& Zesty Palette’s New ‘U’ Event.
16 reacties
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vrijdag 30 december 2011 bij 19:08
Judith / Leeswammes
That sounds like a great dip! Thanks for the recipe. The likelyhood I will make this sometime is great. ;-)
vrijdag 30 december 2011 bij 19:21
Mjel
Brilliant! I also have to deal with a lot of carrots:-)
vrijdag 30 december 2011 bij 20:02
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[…] your dip on with three other fabulous dips: Blue cheese, egg and walnut spread (by Janny An) Carrot spread (by Gnoe) White bean pâté (by […]
vrijdag 30 december 2011 bij 20:59
Chinoiseries (@Chinoiseries)
So pretty! I love that plate :) I also have problems cooking through my carrots…
vrijdag 30 december 2011 bij 21:05
Gnoe
Glad to be of service to you all. ;) Thanks for stopping by!
zaterdag 31 december 2011 bij 10:27
JannyAn
Looks good to me. I’ll try it next year :-)
zaterdag 31 december 2011 bij 11:00
Uniflame
I really have to try this! :) If I have carrots next time, I know what I will make :)
zaterdag 31 december 2011 bij 14:54
Beth F
I LOVE this joint post. And I’m always looking for yummy party food. This sounds so good. If I weren’t already making carrots for my dinner tonight, I’d made this spread. Wow.
zaterdag 31 december 2011 bij 15:57
caite@a lovely shore breeze
sort of a carrot hummus. I have never seen a carrrot dip before!
zaterdag 31 december 2011 bij 16:42
Carol @There's Always Thyme to Cook
This looks like a great dip! Different for me, I’d love to try it!
zaterdag 31 december 2011 bij 17:26
Esme
Thanks for these, I did a variation of the carrot dip, using butternut squash and carrots.
zaterdag 31 december 2011 bij 19:46
Peggy @ Peggy Ann's Post
Sounds very good! Happy New Year
zondag 1 januari 2012 bij 19:47
Michelle
This sounds delicious and easy. I’ll save it for summer time when I can pick up lots of carrots at the farmer’s market.
dinsdag 3 januari 2012 bij 04:35
Vardhini
Easy and healthy dip. Thx for linking to the event and happy new year.
Vardhini
Event: New “U” – Healthy Eats
Event: Healing Foods – Cauliflower
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