Miso Carrot Dip with Sesame Seed Dukkah

This miso carrot dip is sweet from the carrots, earthy from the miso and rice vinegar and spicy from the dukkah crunch. It also has a lighter-than-air texture that’s perfect for dipping!

  • 2 lbs carrots
  • 1 tbsp sesame oil
  • 1 garlic clove, sliced
  • 3/4 cup white beans
  • 2 tbsp rice vinegar
  • 2 tbsp white miso
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp sesame seeds

Step 1

Make the carrot dip. Steam or boil the carrots until soft. A knife should pierce them very easily.
Add carrots and all ingredients except oil to a high-speed blender. Blend slowly at first, given that the carrots are hot. Slowly increase the speed, and blend until mostly combined. Slowly stream in oil with motor on low until very smooth. Add to a bowl and set aside.

Step 2

Make the dukkah. Put a small skillet on the stove, and turn heat to low. Once the pan feels warm, add all ingredients and stir constantly until just fragrant, 1-2 minutes. Take off the heat, and add mixture to a small bowl to let cool. Once cool, add as garnish to dip.