Curried Carrot Dip
by Rusty818
Full-flavored dip or spread
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INGREDIENTS
- 1 lb carrots ; peeled and cut into 1/2 inch cubes
- roasted sunflower seeds
- 2 tsp grapeseed or other vegetable oil
- 1/2 tsp garlic ; minced
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/4 tsp Salt
- 1 tbsp fresh lemon juice
INSTRUCTIONS
Bring sm pot of water to boil. Boil carrots 7-10 minutes, until soft. Drain and let cool until no longer steaming.
Place sunflower seeds in blender or food processor and process into crumbs.
Add all remaining ingredients and blend until smooth, scraping down sides as you go.
Taste for salt and adjust spices and lemon.
Transfer to covered container and refrigerate at least 30 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (40g) | ||
| Recipe Makes: 12 | ||
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| Calories: 24 | ||
| Calories from Fat: 8 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.9g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 26.1mg | 1 % | |
| Potassium 126.9mg | 3 % | |
| Total Carbohydrate 3.9g | 1 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 2.8g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 24
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