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
Ingredients
- 5 mediums carrots peeled and coarsely chopped
- 1 tbsp olive oil
- 2 cloves of garlic crushed
- 2 tsp cumin seeds
- 1/2 cup crumbled feta
- 1/4 cup lemon juice
- 1 tbsp honey
- 2 tsp thyme leaves freshly picked
- 1 tbsp parsley roughly chopped
Instructions
- 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.
What do you dip in this dip. It sounds wonderful. I am just at a loss what to serve with it, I feel serving it with carrots might be over “carrotting” it a bit.
Yes, serving it with carrots is probably a little bit too much carrot for even the most ardent carrot lover. I usually serve this dip with chickpea crackers, lavash or even warmed pita bread.
great dip – I ;love the sound of those flavours together – I have a similar one I made ages ago with carrot and feta – I also used chickpeas in mine which worked really well but I think honey would be great as it pairs so well with carrots. your dad sounds very active – do you join him on any of his walks and bikerides
I love this dip. We eat all sorts of dips and I’m sure this is going to be a new favourite.
Long walks AND an even longer bike ride every day leaves me with exercise envy. Have a wonderful time with your folks.
Hehe yes, I have envy too, but a lazy envy. I just couldn’t do it all. 🙂
I love carrots and I’m always looking for new snack idea. Wonderful dip!
I love planning for when my parents (or any guests in fact) come to visit and this looks totally gorgeous. Love the moody light in your photos too.
Thanks 😀 I’m trying something new with my photographs.
Yum! I live the fact that it has cumin in it (I’m addicted to it!) and I think this is something the kids would like too – cant wait to give it a try 🙂
A wonderful dip and great idea! Very flavorful. Gorgeous shots too…
Cheers,
Rosa
This looks so unbelievably good (gorgeous photos too)! I’ll be making this on the weekend! I have a group of friends coming over for a bbq this weekend and this will make the perfect starter. Thanks!!