We have my parents coming to stay with us in a couple of weeks, so I’m busy road testing recipes trying to work out what I’m going to feed them while they’re here.
My Dad is a perennial snacker as he’s always on the go. Either going out for long walks, which he does twice a day, as well as his long, 50 kilometer (31 mile) or more bike rides each day. As a result he needs to eat to compensate for all that energy he’s burning. So I thought a delicious and healthy dip, like this beautiful Sunshine Carrot Dip, would be something he can snack on during the day to refuel.
I love this dip, and not just because of it’s smile inducing name – Sunshine Carrot Dip. This vibrant orange dip completely addictive and with the honey, lemon, thyme, cumin seeds, garlic, feta, and of course carrots, it’s sweet, salty from the feta, and irresistibly delicious. You can taste the honey, which marries well with the sweetness of the carrots, before a burst of lemon peeks through to remind you that it’s there too. It sounds like it had a lot going on, and it does, but it couldn’t be easier to make. It can also be made the day before you plan to serve, which I think works in it’s favour as it gives more time for all of the flavours to marry together.
Eat as an afternoon snack with crackers, or celery sticks, or share it over a few drinks with friends. Just be aware you may well want to make a double batch of this dip because I can assure you it won’t last long!
Sunshine Carrot Dip
- Place the carrots in a saucepan filled with salted water and bring to a boil before reducing to a simmer. Cook until tender, but not too soft. Remove from the heat and drain.
- Place a frying pan over a medium heat and add the olive oil, garlic and cumin seeds. Cook until the garlic is slightly softened, but not brown otherwise it will taste bitter.
- Place all the ingredients in a large food processor and process until smooth and creamy. Refrigerate before serving and serve topped with coriander seeds and a few fresh thyme leaves.