CARROT CONDIMENT

This condiment has been made in my house at least three times a week lately and I prepare extra so it's always ready in the fridge whenever I need to whip up a quick lunch, dinner or snack. It's "meaty," spicy and pairs perfectly with salad boats/tacos, raw sushi tacos or simply as a topping on a slice of bread, a lettuce leaf, a cucumber slice or some crackers. It adds richness and heartiness to watery vegetables, yet it's very easy on the digestive system. Plus, it reminds me of a condiment my mom used to make that I absolutely adored! She made it with carrots, smoked chicken, garlic, and cheese. I thought for a long time about how to recreate it, and here it is - a much healthier and lighter version in this recipe!

Ingredients

• 5-6 carrots (depending on their size)

• 3-4 cloves of garlic (depending on how spicy you want it)

• 6 sun-dried tomatoes

• 2 tablespoons of light tahini paste

• Spices: salt, paprika, cumin, dried garlic, and onion

Instructions

I add the ingredients into an S-shaped mixer. I blend everything well (if necessary, I add a splash of water to help everything mix better).

P.S. You can also enhance this dip by adding some peppers. This will change the texture of the dip and the color will become much more vibrant.

BON APPETIT!