Raw Curried Carrot Dip

When friends drop by for an unexpected visit, it helps to have some good raw recipes on hand that can be quickly made into appetizers.

Today I got busy, and the end result is a hearty raw dip perfect with raw crackers or veggie sticks, and great for lunch when used as a spread inside wraps, or on raw bread topped with tomatoes and sprouts!    

With this dip my first choice would have been cilantro, but since I had none in the fridge I decided to pick some Arugula fresh from my garden for its slightly peppery taste. I am very pleased with how this turned out . . . a welcome addition to my recipe files!

Raw Curried Carrot Dip

Yield:  2 cups

1 cup Sunflower seeds, soaked

2 cups carrots, chopped
1/4 cup fresh lemon juice

1 clove garlic, pressed or finely chopped

1 Tsp Tamari, organic gluten-free
1 Tbsp raw Sesame Tahini
1/4 tsp Himalayan salt

1/2 tsp ginger, ground
1/2 tsp Madras curry powder

1/2 tsp cumin, ground
1/8 tsp red pepper flakes
(red pepper flakes can be hot - start with less and add more as needed)

1/4 cup chopped Arugula (or cilantro or dill)

• I soak my Sunflower seeds for 6 hours or overnight, drain and rinse them really well, and then dehydrate them overnight. Stored in covered glass jars in the fridge, they are now ready for eating or adding to recipes. If you don't have a dehydrator, use Sunflower seeds that have been soaked for this recipe.
• Peel carrots, remove ends, and chop into small pieces
• In a food processor add the Sunflower seeds and chopped carrots and process
• Then add remaining ingredients (except for chopped Arugula) and process again
• If you run the food processor a bit longer you will have a creamier dip without pieces of Sunflower seeds
• When the texture is to your liking, transfer the dip to a bowl
• Finely chop the Arugula (or cilantro or dill)
• Add the chopped Arugula to the bowl with the dip, stir to mix and enjoy!