Carrot Dip Recipe

I love dips, especially if they are home made ones. I am always on the lookout for dips that are not only delicious but also use as much organic ingredients as possible. This dip is one of my favourites and when I tasted it at a cocktail party I went to, I had to ask the hostess for the recipe. She also served a delicious beetroot one which I will share with you as well.

INGREDIENTS:

650g carrots (I used organic)
1 tablespoon tahini
1 clove garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons natural greek-style yoghurt

METHOD:

Peel, top and tail the carrots, then slice and steam or microwave until tender but not overcooked.
Cool the carrots then place in a food processor or blender with all other ingredients except the olive oil.
Mix ingredients until smooth then add the oil, a little at a time until it thickens up.
Season to taste and serve with corn chip.
By using blue organic corn chips you will get a lovely colour combination that not only looks good but tastes great as well.