Addicted! That’s how I feel about this delicious little summery carrot dip. Sweet, fruity, spicy, fresh and salty the flavours hit all the taste buds hard…and it is soooo easy to make.
Nutritionally, this dip packs a punch too as it is laden with vitamin A in both the carrots and the apricots. The carotenoids are present in the the orange colouring of both the carrot and the dried apricot. The body is able to convert carotenoids into retinoids or vitamin A which protect our eyesight, and act as anti-oxidants to prevent wrinkles and aging from inside the body. Imagine your favourite retin A skin cream working on the inside of your body!
Carotenoids themselves have also been receiving attention recently due to their powerful anti-inflammatory and antioxidant effects, and because they have been found to promote cell to cell communication between the trillions of cells in our bodies. Poor functioning of a cell within the body is being researched as one of the causes of cancer and so by promoting proper communication between cells, carotenoids may play a direct role in cancer prevention.
I adapted this recipe from Alive magazine and wanted to inject a middle eastern flavour. Ras El Hanout is my spice of the moment and it’s moroccan flavours worked deliciously with the fruity apricot and sweet carrots.
Perfect with red pepper or celery sticks for a summer pot luck, this little dip is bound to wow with it’s big flavours.
- 1/2 cup carrot or apple juice
- 2 medium carrots
- 1/2 cup raw unsalted cashew nuts
- 1/3 cup dried apricots
- 1tsp Ras El Hanout middle eastern spice
- 1/4tsp sea salt
- 1/2 bunch cilantro chopped
- Place all the ingredients into a food processor and blend until smooth.
- Serve with pita chips or cucumber or red pepper sticks.
- Store in the refrigerator for 1 week
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