Curried Carrot Dip

I just received what some call the Big Kahuna of vegan cookbooks...Veganomicon. Though I am not famous for following through on projects (note the aborted Callanetics experiment), I am going to try very very hard to cook everything in that book and post my reviews of the recipes here for my pals and anyone else who loves vegan cooking.

So, without further ado...today I made the Curried Carrot Dip. Normally, I would not choose a dip for my First Ever Veganomicon recipe, but I had a bunch of carrots to use up, so the recipe caught my eye. It was either that, or end up tossing them out. I am so glad I made the dip! I did, however, learn that I really need to invest in a food processor or a VitaMix b/c my blender suuuuuucks. I ended up mashing the remaining chunks with a fork, so I'm sure the texture would be much creamier with the proper equipment.

I would also probably use a bit more garlic than the recipe calls for...but I may be speaking too soon as I did not wait the suggested 30 mins before devouring the dip on a whole wheat pita. No worries...there is still a substantial portion left in the fridge, so I'll see how it tastes after the flavors have begun to meld.

All in all, it was an easy recipe to make and I could see using this spread to kick sandwiches up a notch...or simply enjoying on a pita is pretty yum, too. It's also a gorgeous color! Since my version is lumpier than what it should be, I didn't take a picture...but if I get a food processor, I'll make it again and post the photo...it's so pretty!