This recipe appeared in the cookbook Leon: Naturally Fast Food after I invited the people putting it together to come sample GOOD raw food.
I knew I had them when I caught them licking their fingers.
The original idea was a curried carrot soup. Instead, the thick, rich dip is a wonderful starter and a great sampler of raw food. It is super quick and easy and can be made a few days in advance (if this is the case, you might want to give it a good stir and add a little water)
I serve it in a hollowed-out red pepper, surrounded by dehydrated crackers — eighties-tastic!
Note: Most people won't have raw tahini. Using the roasted kind is fine although for optimal nutrition, try to get tahini made from unhulled sesame seeds.
Ingredients1.6 pounds carrots (750 grams)
1 cup tahini (raw, optional)
1/4 cup fresh lemon juice
1 piece fresh ginger, about 1 inch cube
1 teaspoon garam masala powder
3 teaspoons cumin powder
juice of 1 orange
3 dates, pitted
1/2 small onion
1/3 cup olive oil
1 + 1/3 cups water
1/2 teaspoon salt
1 handful freshly chopped coriander leaves
1 red pepper, top chopped off and hollowed