Healthy Carrot Dip For One Recipes
HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS
Steps:
- For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
- To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
- In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.
HEALTHY CARROT DIP FOR ONE
I am always looking for healthy recipes and this one from the detox section of the "Healthy Eating" book put out by "The Australian Woman's Weekly" caught my eye. So, I am putting it here for safe keeping. I am often the only person in my house eating the healthy recipes I make and that is also why I was happy to see this was a recipe for one but I am sure it could be easily scaled up.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place carrot and juice in small saucepam.
- Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
- Cool for 10 minutes.
- Blend or process carrot mixture with yogurt.
- Stir in mint, currants and ginger.
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- Hummus. Let’s start simple: look no further than a classic hummus to pair with your carrots! This Middle Eastern staple is creamy, smooth, and tangy, making for a delicious pairing to any savory snack.
- Ranch dressing. You’ll probably have a bottle of this sauce in your fridge! Ranch is an American staple and pairs well with salads, vegetables, pizza, and chicken wings – everything, really!
- Tzatziki. If you’re looking for a dip that pairs with your carrots on a hot summer day, why not try a refreshing tzatziki dip? A Greek classic, this creamy dip pairs excellently with carrots.
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- Peanut butter. Whoa, slow down: does peanut butter really go with carrots? The answer depends on your taste! But if you think about it, what difference is there between crisp carrots compared to the likes of apples – a common pairing with peanut butter?
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