The Sexy Sugar Free Vegan Project: Arabian Carrot Dip with Hemp Seed Crackers
Okay, so I went to town on the photos here... but I couldn't resist! This recipe worked out so good I had another one of those nancy-jumping-up-and-down-and-clapping moments! I mean, I've really been missing my dips and crackers since cutting out sugar and animal products – check the labels on your favourite store-bought dips and pestos and you'll see what I mean – frowny face, foot stamp, back to the kitchen. I guess, when it comes to what you put into your body, the ol' make-it-yourself method is always the best – and the feeling when you get it right? Priceless.
That said, exploring the spices of other cultures is a great way to add variety to a vegan diet. And, since Western cuisine relies heavily on refined sugars, white flour and dairy products, it makes sense to check out what they're cooking over in the Middle East, the Mediterranean and Africa, for example. I'm calling this my Arabian Carrot Dip recipe, because of the amazing spice mixture I've used – bahārāt, which simply means "spice" in Arabic. Although the blend varies by region and household, it always includes black pepper and typically has cumin, cinnamon, and cloves.
To accompany the dip, I've slightly tweaked this incredible gluten-free Happy Crackers Recipe from one of my favourite holistic nutritionists and vegetarian chefs, Sarah Britton. They are pretty amazing all on their own... so you might want to double the recipe and make two batches, like I did... and eat them all in one night – woops!
Arabian Carrot Dip
3 carrots peeled and grated
1 tbsp olive oil
1 garlic clove, crushed
2 tsp salt
½ cup coconut yoghurt/kefir/vegan sour cream
2 tbsp lemon juice
2 tbsp chopped fresh mint
⅓ cup pinenuts, toasted
for the 'bahārāt' spice mix
1 tsp ground black pepper
1 tsp cumin
1 tsp paprika
½ tsp ground coriander seed
3 cloves
¼ tsp nutmeg
¼ tsp cardamom
a pinch of cinnamon
method
Begin by preparing the spice mixture. Simply add all the ingredients in a dry non-stick skillet and heat, stirring until it begins to smoke ever so slightly and become aromatic. As soon as it begins to smoke, add the oil, carrot and a pinch of salt and heat until the carrot is just cooked through. It should be just tender and fragrant. Set aside to cool down a bit – and don't forget to pick out those 3 cloves! In a small pan, gently toast the pinenuts on a medium heat until lightly golden.
In a food processor or blender, combine the carrot, pinenuts and all remaining ingredients and pulse until the desired consistency is reached – I like my dips a little chunky, like a pesto. Transfer to a serving bowl and garnish with a little extra sprinkle of paprika and pinenuts. Serve with wholemeal pita crisps, corn chips or vegetable sticks – or with these delicious gluten free Hemp Seed Crackers...
1 cup cooked brown rice
1 cup cooked quinoa
½ cup hemp seeds
¼ cup ground flax seeds
1 tbsp tamari
1 tsp sea salt
1 ½ tbsp olive oil 3-4 sprigs rosemary, stems removed
½ tsp garlic powder
method
Place ground flax seeds in a bowl and cover with ½ cup water, allow to soak while you prepare everything else. In a dry skillet over medium heat, toast the hemp seeds until fragrant. Remove from heat and set aside.
Blend cooled rice, quinoa, soaked flax, salt, tamari and olive oil in a food processor until a dough is created – it should form a ball in the food processor (add water if too dry, one tablespoon at a time). Then add the toasted hemp seeds and pulse to incorporate. The dough will be very sticky. Preheat oven to 350°F/175°C.
Place the dough on top of parchment paper. Place another piece of parchment paper on top and use a rolling pin to flatten it into a very thin, even slab. Sprinkle over the rosemary and garlic powder, and press once more with the rolling pin. Remove the top layer of parchment and using a sharp knife, score the top of the dough into desired shapes. Slide the parchment on to a cookie sheet and place in the oven (I didn't have a cookie sheet, so I just doubled up the baking paper, and made a little base out of foil and popped it directly onto the oven rack). Bake for 25-35 minutes until crispy and golden (cooking time will depend on thickness of dough).
When the crackers are done, remove from oven and let cool for 5 minutes. Break crackers along score lines, let cool completely before serving... actually, what am I saying? I can never wait. Tuck in!
How do I sign up to The Sexy Sugar Free Vegan Project?
To join, simply enter your email address below. I'll send out little goodies and tips along the way. Then, simply follow Wolf and Willow each day and try out as many recipes as you can. Easy!
