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Carrot-Sumac Dip

cook:

2 h

0.0

(1)

Who would imagine that carrots will go so well with sumac? Guys, this sour carrot dip is to die for. Cooking the carrots in their own juice keeps the color super vibrant, even after blending. The sumac and lemon juice just add another layer of complexity to the dip and balance the sweetness of the carrots. This dip is a must on your dip table, not just for the color, but for a complete palate of flavors.

4 small plates

US

original

metric

Picture for Carrot-Sumac Dip

4 small plates

US

original

metric

Ingredients

carrots

1 kg carrots

carrot juice

1 L carrot juice

lemon

1 lemon

of sumac

1 tablespoon of sumac

Extra virgin olive oil

Extra virgin olive oil

Atlantic sea salt

Atlantic sea salt

Directions

Step 1

Peel the carrots and cut them into big chunks and add to a medium size pot.

carrots

1 kg carrots

Step 2

Cover them with the carrot juice and cook until no juice has remained.

carrot juice

1 L carrot juice

Step 3

Let the carrots cool down to a room temperature.

Step 4

Add the carrots to a food processor and squeeze the juice from one lemon in.

lemon

1 lemon

Step 5

Blend until smooth, if the paste is too thick, add a little bit of water.

Step 6

Add the sumac, salt and olive oil and blend until smooth.

of sumac

1 tablespoon of sumac

Extra virgin olive oil

Extra virgin olive oil

Atlantic sea salt

Atlantic sea salt

Step 7

Serve with a freshly baked pita!

Step 8

YASSS!

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