I love everything with miso. It is the umami that I will always use, over and over. 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. It sort of gives no excuse for wasting those carrots in the back of your fridge!
The necessary cooking tools are a pot for boiling, a blender and a steamer basket if you choose to steam your carrots. Boiling or steaming is fine, as long as they’re super tender and ready for blending! And finally a small pan for toasting the dukkah. Enjoy, and leave a comment below if you try it!
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!
10 Minutes
40 Minutes
50 Minutes
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.
Leave a Comment