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vermont non profit center for contemporary performance, dance and multimedia • unceded abenaki territories
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Ok for all those who have asked for THE carrot dip recipe, here you go. My recipe here is adapted from and inspired by a recipe that a participant showed me years ago, that she got from someone else.. 

THE CARROT DIP:

Serves 30-40 depending on hunger level (obviously you can divide to suit your needs)

4.5 lb carrots
1.5 cup sunflower seeds
¼ cup coriander seeds
¼ cup caraway seeds
1 head of garlic, peeled 
2.5 cup olive oil
2 cup lemon juice
½ cup maple syrup
2 tbsp salt
1 tsp pepper
½ cup water
Fresh herbs, chopped, such as cilantro, parsley, mint (for topping)

Roast the whole carrots in the oven until browned and soft with a little olive oil and salt. About 45 minutes at 450 (depends on the size of your carrots - keep checking. You want them to be browned and soft). In the meantime, dry toast the sunflower seeds in a cast iron pan until brown. Remove from pan, and then dry roast the coriander and caraway seeds until fragrant but not burning. Remove from pan. When the carrots are done, let them cool a bit and then cut them in large chunks to put in the food processor. Add the toasted seeds (but save some for the topping), the garlic cloves, the lemon juice, maple syrup, olive oil, water, salt and pepper. Puree until pretty smooth. (Depending on the size of your food processor you may need to do this in batches.) Taste and add more salt and pepper if needed. Transfer dip onto a nice platter, and sprinkle the rest of the seeds and chopped herbs on top. Drizzle some more olive oil to finish. Serve with anything, but particularly good with roast potatoes or fresh bread. Or chips. 

#carrotdip

Photo by Maddie
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