When it comes to vegan dips, it can sometimes feel like you’re limited to just hummus and guacamole. If you want a change in the norm but are still looking for something super healthy and satisfying, this carrot miso dip is just what you’re looking for.
Ingredients
- 6 medium-sized carrots
- Salt
- 2 tablespoons of miso
- 1 tablespoon of maple syrup
- 2 tablespoons of tahini paste
Recipe
- Start by peeling and cutting up the carrots into equal-sized disks.
- Bring a pot of water to a boil, salt it generously, and put the carrots in.
- Turn the heat down to a simmer and cook for 10-15 minutes until the carrots are fork-tender.
- Drain the carrots and leave about 1/2 cup of the cooking liquid to the side in case you need it later.
- Put the carrots and the rest of the ingredients into a food processor and start the motor.
- Scrape down the sides as necessary, and add in a little bit of the reserved water from time to time until you have a consistency that’s a little thicker than hummus.
- Put it into an airtight container and it will last 4-6 days in the fridge.
- Use as a dip, spread, or anything your heart desires.