Spicy Carrot Spread/Dip (Gluten Free-Dairy Free)

Printable Recipe

Add a nice colorful splash to the appetizer table at your next gathering with this tasty carrot dip. It's always a challenge to find something other than hummus to dip or spread on a cracker for those of us who are better off avoiding dairy and gluten. This is the perfect solution for that, besides tasting really good!

1 Tbs Sesame Seed, 1/2 Tbs Mustard Seed, 1/4 tsp Cumin Seed

You'll need a pound of carrots, some olive oil, and three seeds: sesame, mustard, and cumin.  A little cayenne will spice it up even more.  Start with the seeds in a dry skillet over medium heat and shake them around for 2 or 3 minutes until they are very fragrant and toasted slightly darker. And stand back or you might get a popping seed right in the eye. I warned you.

I used a japanese mandoline for speed and to slice the peeled carrots thin so they would cook quickly. Add 1/4 cup water to the the skillet and a sprinkle or two of salt and cayenne, depending on how hot you like it!

Cover and cook about 20 mintues, stirring a few times, just until the carrots are tender. Add a spoonful of water if they're starting to stick to the pan before they're cooked through. Move the mixture to the food processor and blend until smooth. Add a tablespoon of good tasting olive oil about half way through processing. This will enrich the spread and make it smoother too. Serve warm or cold - its delicious either way!

Costco's Extra Virgin Toscano Olive Oil is always a good choice. (Year of pressing is always printed on the label, too.)

   

Try as an alternative to typical bruschetta, toasted till warm.

It's Fall Fest at the Food Network website where you'll find my foodie blogs along with other great food lovin' bloggers, offering up our best ideas all the way through the holidays! Stay tuned for favorite Thanksgiving side dishes next week and in the meantime check out these other delicious carrot dishes:

 

Feed Me Phoebe: Honey Roasted Carrots with Thyme
Jeanette's Healthy Living: Ghost Chile Carrot Hot Sauce
The Heritage Cook: Roasted Carrot and Sweet Potato Soup #FallFest
Elephants and the Coconut Trees: Carrot Cake with Coconut and Raisins
Weelicious: Spiced Carrot Cauliflower Soup
The Mom 100: Carrot Fries with Sriracha Sauce
Big Girls, Small Kitchen: Easy Slaw with Carrots & Red Peppers
Devour: Fall Fest: Carrot Recipes to Covet
In Jennie's Kitchen: Carrot "Fettucine" with Lemon Thyme Butter Sauce
Napa Farmhouse 1885: Carrots & Avocado with Cumin
The Wimpy Vegetarian: Maple Candied Carrots with Currants
Swing Eats: Bourbon Maple Glazed & Braised Carrots
Dishing With Divya: Honey Glazed Baby Carrots
FN Dish: 5 New Ways to Bake with Carrots