Curried Carrot Sunflower Spread
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
3 large carrots, peeled and cut into pieces1 cup dry roasted sunflower seeds1-2 cloves garlic, minced1 shallot (or 1/2 small onion) diced small1/2 cup packed cilantro2 tsp fresh grated ginger1 T tahini2 T coconut aminos (or soy sauce)1/4 cup lemon juice1/8 tsp cayenne pepper (can be omitted)1/2 tsp curry powder 1/2 tsp ground cumin salt to taste
Chop carrots into smaller chunks.
Process carrots and sunflower seeds in food processor until you have a coarse mixture (no chunks).
Add all other ingredients and process on high for a minute or two, until finely blended.
Serving Size: Makes about 2 cups
Process carrots and sunflower seeds in food processor until you have a coarse mixture (no chunks).
Add all other ingredients and process on high for a minute or two, until finely blended.
Serving Size: Makes about 2 cups
Nutritional Info Amount Per Serving
- Calories: 266.4
- Total Fat: 20.1 g
- Cholesterol: 0.0 mg
- Sodium: 210.0 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.2 g
- Protein: 7.9 g
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