ROASTED CARROT DIP

I classify this dip as a case recipe, but truthfully I have an old bag of carrots in the fridge all year round behind me. This is my first confession. My second confession: When I first made this bath, I simply tried to consume remnants of a fried chicken meal.

I had too many roasted carrots and decided to put them in a blender with tahini and a few spices to make a bath instead of pretending that I was looking forward to a large container of fried food for the next 4 days To eat carrot leftovers.

The dip proved so good that I made it all over again a few days later by toasting the carrots and garlic in some olive oil until it had a golden color and a delicious caramelization on the edges. After the carrots had cooled, I threw them into a blender with the remaining ingredients and Voila, a very light dip.

 

 

Roasted Carrot Dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Diet: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings2 cups
Ingredients
  • 500 grams carrots
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup tahini
  • juice from 1 lemon
  • 1 tsp cumin
  • 2-3 tbsp almond milk or water
Instructions
  1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  2. Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
  3. In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
  4. Serve sprinkled with a pinch of smoked paprika, parsley or toasted pumpkin seeds

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