(Raw) Masala Carrot Dip

• 1.6 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

1. Wash the carrots well and chop into large chunks.
2. Combine with 1cup water and process in the food processor until smooth.
3. Add the tahini, lemon juice, orange juice, salt, garam massala and cumin powder and process once again.
4. Repeat with the dates, onion and ginger separately.
5. Once the dip is the appropriate texture, add the rest of the water and the olive oil while the machine is running.
6. At the very end, add the coriander and process one more time. (you might want to keep a few chopped leaves for garnish if serving immediately)
7. In order to serve the dip in a red pepper, cut the top off the red pepper and remove the core. If necessary, even out the bottom by cutting off the rounded tips but be careful not to take off too much: you don't want your dip leaking out!
8. Spoon the mixture into the red pepper and serve on a plate surrounded by crackers.
9. Tip: For a smoother texture, transfer the mixture to the blender and give it a whirl before serving.

carrots, tahini, lemon juice, fresh ginger, garam masala, cumin powder, orange, dates, onion, olive oil, salt, handful freshly, red pepper

Taken from food52.com/recipes/9944-raw-masala-carrot-dip (may not work)