Carrot Dip

I created this dip based on the idea of hummus, using carrots instead of beans. You can roast the sesame seeds, if desired. This is great on veggies or with crackers.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 114 Calories

Ingredients

• ½ cup chopped pecans
• ¼ teaspoon ground cloves
• 1 cup hot water
• 1 tablespoon vegetable oil
• ¼ teaspoon ground cinnamon
• 1 tablespoon honey
• 2 tablespoons sesame seeds
• ¾ cup chopped onion
• ½ cup soy milk
• ½ teaspoon fennel seeds
• ¼ teaspoon chipotle pepper powder
• 1 (2 g) bag chai tea bag
• 2 ½ cups thinly sliced carrots

Recipe Instructions

Step 1

Pour hot water over chai tea bag in a mug; steep for 5 minutes, discard tea bag.

Step 2

Heat oil in a skillet over high heat; add carrots and onions and saute until onions are transparent, about 10 minutes. Add 2 tablespoons chai tea to carrots and bring to boil; reduce heat to low, cover skillet, and simmer for 15 minutes.

Step 3

Cook and stir pecans in a skillet over medium heat until fragrant, about 5 minutes.

Step 4

Process carrot mixture, pecans, soy milk, sesame seeds, honey, fennel seeds, ground cinnamon, ground cloves, and chipolte pepper powder in a blender until smooth.