Carrot Yoghurt Dip
This carrot yoghurt dip is made with beautiful fresh carrots, vegan yoghurt, lots of garlic and olive oil. It is a delicious way to use up some of these carrots you always forget in the fridge. Also it's very easy to make and it's ready in lesss than 15 minutes.
- 3-4 large carrots
- 2 cloves garlic
- 3-4 tbsp olive oil
- ½ tsp salt
- ¾ cup unsweetened vegan yoghurt
- ⅓ cup pine nuts
Heat the oil in a large skillet over medium-high heat. Add a pinch of the grated carrots to the oil to test it: The oil is ready if the carrots sizzle. Add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
Add the salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the carrots are completely soft. Let cool briefly to warm.
Place the yogurt in a medium-size bowl. Stir in the garlic, olive oil and warm carrot mixture, and season with salt to taste. 4.Transfer the dip to a serving bowl, and drizzle the Top with olive oil. Top it with some toasted pine nuts. The dip will keep, in an airtight container in the refrigerator, for up to 5 days. Enjoy!