Kids love to dip. Offering dips with meals is a great way to get children to eat things that they mightn't touch otherwise...and, if you offer a super-healthy dip (as opposed to the tried and true ranch dressing!) then you're doubling your benefits! Serve it with cut vegetables, breadsticks, crackers--or use it as a sandwich spread.
This Carrot Dip is sophisticated enough to serve with cocktails as well! (and, if you thin it out further, it can even become a salad dressing.)
Tamari-Carrot Dip
I lb carrots, unpeeled if organic, stems cut off
1 large red onion, quartered
1 whole head garlic, unpeeled, cut in half crosswise
2-3 Tbsp olive oil
1-2 Tbsp Tamari
2 tsp ground cumin
splash of tabasco or other hot pepper sauce, optional
salt & freshly ground pepper, to taste
1. Preheat the oven to 375 degrees F
2. Bring a large pot of water to a boil. Cook carrots for about 6 minutes (more or less, depending on size). Drain.
3. Place the carrots, onion and garlic in an oiled baking pan. Drizzle generously with olive oil and tamari. Turn over garlic so that it is cut side down.
4. Bake for 30-40 minutes, or until the carrots are really soft and nicely browned.
5. Squeeze the garlic cloves out of the skin into a food processor. Add carrots, onion, cumin, salt, pepper and optional hot sauce.
6. Pulse in the food processor, slowly adding a few tablespoons of warm water, until completely smooth and spread-like.
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