I created this dip based on the idea of hummus, using carrots instead of beans. You can roast the sesame seeds, if desired. This is great on veggies or with crackers.

sueb

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour hot water over chai tea bag in a mug; steep for 5 minutes, discard tea bag.

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  • Heat oil in a skillet over high heat; add carrots and onions and saute until onions are transparent, about 10 minutes. Add 2 tablespoons chai tea to carrots and bring to boil; reduce heat to low, cover skillet, and simmer for 15 minutes.

  • Cook and stir pecans in a skillet over medium heat until fragrant, about 5 minutes.

  • Process carrot mixture, pecans, soy milk, sesame seeds, honey, fennel seeds, ground cinnamon, ground cloves, and chipolte pepper powder in a blender until smooth.

Nutrition Facts

114 calories; protein 2.1g 4% DV; carbohydrates 9.9g 3% DV; fat 8.1g 13% DV; cholesterolmg; sodium 36.2mg 1% DV. Full Nutrition