Spicy Carrot Dip
A recipe adapted from America's Test Kitchen The Complete Modern Pantry, made largely with ingredients you may already have in your pantry!
Ingredients
- 2 1/2 tablespoons olive oil divided, plus more for serving
- 1 lb carrots peeled and sliced
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- pinch chili powder
- pinch ground cinnamon
- 1/3 cup water
- 1 teaspoon hot sauce
- 1/2 tablespoon white wine vinegar
- fresh cilantro chopped, for garnish (optional)
- crispy capers for garnish (optional)
Instructions
- Add 1 tablespoon olive oil to a pan over medium high heat. When shimmering, add in your carrots.
- Season with 1/4 teaspoon salt and cook, stirring occasionally, for 5 to 6 minutes.
- Stir in the minced garlic clove, ground coriander, ginger, chili powder, and cinnamon.
- Cook, stirring, until fragrant, about 30 seconds. Pour in the water and hot sauce and bring to a simmer.
- Cover, reduce heat to low, and cook for 15 to 20 minutes, stirring occasionally, until the carrots are tender.
- Transfer the carrots to the bowl of a food processor, add in the vinegar, and process until smooth. Scrape down the sides of the bowl as needed.
- Add in 1 tablespoon olive oil and process until fully incorporated.
- Transfer the mixture to a serving bowl, cover, and refrigerate until chilled, at least 1 hour.
- When ready to serve, sprinkle with freshly chopped cilantro and crispy capers and drizzle with olive oil, if desired. Serve with toasted pita or your favorite crackers.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!