Day 2 of a carrot recipe. This is what happens when you have 3 huge bags! I was searching for a vegetable dip recipe that was vegan and gluten free (this one also happens to be Paleo). And a little side note on any specific kind of diet/lifestyle; I am a firm believer in eating healthy. Whatever that means to you! No labels, no specific diets, no I don’t eat xyz because of abc. I believe in having meals that are filled with lean meats, seafood, fruits and vegetables, grains, healthy fats, dairy, etc. All of those things have a place in a diet. With that being side I do have a few friends how are vegan, gluten free or eat a lower carb diet and I am happy to make things that they can eat as well.
If you are looking for a great Paleo based cookbook I highly recommend ">" target="_blank">The Spicy Paleo Cookbook. Great recipes that make everyone happy. Especially this Zesty Carrot Dip. Spicy, smokey goodness and you just so happen to be dipping vegetables in vegetables. How’s that for healthy!
I made a few modification to this dip because I didn’t have time to make harissa nor could I find it in the three grocery stores I checked. Smoked paprika to the rescue! While not as spicy as harissa it does give fantastic flavor.
- 1lb carrots, peeled and cut into 1 inch pieces
- 2 gloves garlic
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp smoked paprika
- Hot sauce to taste
- 1 tsp cumin
- 2 tbsp olive oil
- Salt/Pepper
- Add carrots to a microwave safe bowl and cook for 5 minutes, or until soft. Add to a blender or food processor.
- Add in the garlic, lemon juice, lemon zest, smoked paprika, hot sauce, cumin and salt/pepper and process until smooth.
- Chill for 2-3 hours and serve with raw veggies.
Try to have just a few bites of this! It is seriously delicious.
