So, you loved the Middle-Eastern Carrot Soup recipe (previous post) and now have lots of left-over carrots and spices. Make this spicy dip. Don’t forget to make some Flatbreads from my Archives to dip with!

You will need a food processor and a dehydrator for this recipe.

2 lbs carrots, peeled
½ cup shredded coconut
¼ cup white sesame seeds
¼ cup extra-virgin sesame oil
1/3 cup extra-virgin olive oil
3 T white wine vinegar
4 teaspoons harissa
2 teaspoons zatar (a premix spice combo of: sumac or marjoram, sea salt, sesame seeds and sometimes coriander)
1 teaspoon ground cumin
½ teaspoon ground ginger
1 teaspoon salt

To make dip:

• Grate carrots using a grating blade in a food processor.
• Place on a dehydrator screen and dehydrate at 145ºF for one hour.
• Place dehydrated carrots strips in a food processor. Pulse until the size of couscous.
• Add remaining ingredients and pulse until combined.
• Keep in refrigerator until ready to serve.

To Serve:
Extra-virgin Olive Oil
1-2 teaspoons Black Sesame Seeds

• Place Carrot Puree in a bowl. Drizzle with olive oil and sprinkle with black sesame seeds.
• Serve with Assorted Flatbreads or raw store-bought crackers.

VARIATIONS:
Eggplant Appetizer: Slice two or three Japanese eggplant tissue-paper thin on the diagonal on a mandolin. Marinate slices of eggplant in olive oil to cover and a sprinkling of sea salt at room temperature for 2 hours or until translucent. Drain. Take two slice eggplant and overlap at short end slightly. Place a ½ teaspoon of Carrot Puree in the center of each slice and roll up. Secure with a toothpick or tie with a piece of chive. (A dab of Marinated “Goat” Cheese is also great on top of Carrot Puree and helps to stick the roll together).