John Myers
Dip: Carrot and Sunflower Seed Spread
The perfect dip: carrot and sunflower seed spread recipe with a picture and simple step-by-step instructions.
- 70 g Sunflower seeds
- 200 g Carrots
- 2 Pc. Spring onion
- 2 tbsp Tomato paste
- 0,5 Pc. Lemon, the juice of it
- 3 tbsp Olive oil
- 1 tsp Dijon mustard
- 1 tsp Maple syrup
- 1 tbsp Apple Cider Vinegar
- Salt pepper
- 10 Pc. Olives
- Soak the sunflower seeds in water for at least 3 – 4 hours. Then drain and rinse with water. Cut the carrots and spring onions into large pieces and chop them together with the sunflower seeds in a blender.
- Add the remaining ingredients and mix everything until creamy. You can only add the apple cider vinegar when you taste it. The lemon juice may be enough. I like the vinegar, however, so apple cider vinegar for me. Chop the olives and stir in. Season to taste with salt and pepper. If necessary, add a little more oil or water if the consistency is not right.
- You can also add any herbs or spices, which I found perfect as stated above. The dip can also be used for bowls. But I like it best with raw food sticks or as a bread spread. The spread also has a good chance with children (maybe omit the olives).
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