Carrot dip recipe with dukkah blend

Erbology Vegan

In the world of epicurean delights, dukkha is a blend of exotic Egyptian spices redolent of sunshine, fertile terrain, and Middle Eastern flavours that excite the sweetness of carrots and showcase the walnutty, plumpness of chickpeas.

Our easy carrot dip with dukkah blend is bursting with complex flavours from the desert sunshine to the shady groves of the river Nile; the sweetness of carrots and fullness of chickpeas. In classical yogic philosophy the word duhkha means unremitting sorrow. However, in the world of epicurean delights, dukkha is a blend of exotic Egyptian spices redolent of sunshine, fertile terrain, and Middle Eastern flavours that excite the sweetness of carrots and showcase the walnutty, plumpness of chickpeas. 

Carrot dip, dip dip hooray!

In our easy carrot dip with dukkah blend we use carrots and chickpeas as the star ingredients. Carrots have a sweet, aromatic and juicy texture, reminiscent of summer and autumn. Their taste profile is quiet and moderate, but they are far from bland! They are related botanically to anise, caraway, celery, root chervil, coriander, dill, fennel, parsley, and parsnips.  In our carrot dip recipe we use baked carrots. Naturally sweet, baked carrots come alive with a smoky, caramel flavour.  Carrots are low in calories but high in carotenoids, beta-carotene in particular, which our body converts to vitamin A. Carrots are good not only for your eyes but for your overall health!(3) Moreover, this vibrant little root vegetable so abundant in autumn and winter is vital for building good immunity. 

The health benefits of chickpeas

Slightly sweet and subdued, with earthy and starchy notes of nuts, and a creamy texture, chickpeas love to dance with flavour affinities of apricots, pistachios, and tahini. This quiet little powerhouse also revels in the spicy, loud, and hot world of Middle Eastern Cuisine. Importantly, beans are thought to be amongst the healthiest foods on the planet. For example, health professionals list chickpeas, also known as garbanzo beans, as one of the ten top health enhancing foods. Those who enjoy chickpeas and/or hummus are thought to have higher nutrient intakes of dietary fibre, polyunsaturated fatty acids, vitamins and minerals than non-garbanzo eaters. Chickpeas contain bioactive compounds, such as sterols and polyphenols.(1) Not bad for a voluptuous and firm little legume, which is shaped a little bit like a human heart. Furthermore, research suggests that chickpeas and hummus may play a beneficial role in weight management, as well as glucose and insulin regulation. They may also have a positive impact on some markers of cardiovascular disease (CVD). According to Ayurveda, the sister science of yoga philosophy, the sweet flavour of chickpeas could be beneficial to the pancreas, stomach, and heart. However, we need more research to support these claims.

Dukkah, a Middle Eastern spicy knockout

Chickpeas and dukkah seasoning have been bedfellows for centuries. Egyptians have been eating legumes on a daily basis for thousands of years, sometimes even for breakfast, and the rest of the world has been asked to do the same.  Is it dukkah, dukkha or duqqa? Take your pick! Though, it’s pronounced something like Dooh-kha. Translated from Arabic, it means “to pound.” Traditionally, the herbs, nuts and spices used to make dukkah were pounded with a pestle and mortar to resemble a powder nearing a paste. Many cooks still use this method.  When dukkah spice first came about, Egypt was at the interchange of the