Making your own dips is not only easier and cheaper than buying the ones in the shop, they can also be much healthier. Carrot dip is one of my favourite dips.
Carrot dip is a summer dip and I also use leftovers on sandwiches and burgers. However my motivation is usually when I have picked up a cheap bag of carrots from the markets.
Preparation Time: 3 minutes
Cooking Time: 10 minutes
Makes: Enough dip for several boxes of crackers
Ingredients 500 grams carrots
2 tablespoons olive oil
1 teaspoon cumin
Pinch ground ginger
1 garlic clove crushed
Salt & pepper to taste
Dash of orange juice as an oil substitute (optional)
Roughly chop the carrot. Cook until soft. Usually about 10 minutes in the microwave. I use the microwave as I can then use the microwave container and my hand blender to mix the carrot.
After cooking, drain the carrot. Use a blender or food processor to mix with the garlic, oil, cumin, ginger, salt & pepper. The orange juice adds a unique flavour and I use it only as a way to substitute for part of the oil.
The result will be a smooth mix. I use a hand blender and because the cooked carrot is so soft, it takes less than a minute.
Serve as a dip. The mix keeps it shape fairly well so you can just serve it as a blob on a plate with crackers or in these photos, homemade tortilla wedges. I usually use what I have left over as a spread on sandwiches.