The Condiment Club

Yowza.

If it were the 1990's, and Full House was still relevant, I'd be channeling Uncle Jesse right now with a "Have Mercy."

Curried Carrot Dip rocked those fuzzy slipper socks right off my feet last night.

Have you ever made a dip...or a spread...or a condiment...that tasted so good, you just decided you'd rather eat it straight from the spoon?

If you haven't yet, you will join the ranks of spoon-lickin' friends as soon as you make this carrot dip. When I initially stumbled upon the recipe, I was interested but slightly skeptical. How could I make a savory vegan dip that didn't include beans? Aren't beans the staple requirement of such spreads?

Holy delicious-ness did this recipe prove me wrong. The curry + garlic seasoning is potent (in the best possible way), and the toasted sunflower seeds add a nutty crunch and delectable flavor. We made the dip as a topping for our dinner of Falalfal patties, but it was all Adam could do to keep my spoon out of the serving bowl :)

Friends, it's time for you to join the spoon-lickin' condiment club. Welcome to the world of Curried Carrot Dip.

Curried Carrot Dip
(adapted from a recipe in Veganomicon)

This dip is perfect as a veggie burger topping, vegetable dip, or sandwich spread. Or, as previously noted, it's great straight off the spoon as well.

Ingredients:

• 1 lb. carrots, finely chopped and cooked until tender
• 1/4 cup toasted sunflower seeds (don't forget to toast 'em!)
• 1 tsp minced garlic
• 1 tsp. curry powder
• 1/2 tsp. cumin
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 TBSP lemon juice

Directions:

Place 3 TBSP of the sunflower seeds in a food processor and processor until it turns into crumbs. Add remaining ingredients and blend until smooth. Stir in the remaining 1 TBSP sunflower seeds and season to taste. Have mercy it's good!