Roasted Carrot Dip
This Roasted Carrot Dip is packed with flavour, easy to make and includes healthy ingredients like carrots, tahini, hemp hearts and spices. It's perfect for snacking or adding to your appetizer spread and is vegan, gluten-free and bean-free!
SERVINGS 2 cups
Ingredients
Carrots
- 1.5 lb carrots cut into 1/2 inch rounds
- 4 cloves garlic unpeeled
- 1/2 medium white onion chopped into quarters
- 2 tbsp avocado oil or olive oil
- Sea salt and black pepper
Dip
- 1/4 hemp hearts
- 1/4 cup tahini
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4-1/2 tsp ground cinnamon
- 1/4 tsp sweet paprika
- 3 tbsp fresh lemon juice
- 1/4 cup water plus more as needed
- Sea salt and black pepper to taste
- Extra-virgin olive oil for serving
- Garnishes: chopped fresh parsley and sesame seeds optional
Instructions
- Preheat oven to 400F. Place carrots, garlic and onion on a baking sheet lined with parchment paper and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Roast for 35-40 minutes or until very tender, tossing halfway through.1.5 lb carrots, 4 cloves garlic, 1/2 medium white onion, 2 tbsp avocado oil or olive oil, Sea salt and black pepper
- Once cool enough to handle, squeeze the garlic out of their skins and add to a food processor along with the carrots and onion. Add the remaining dip ingredients and process until smooth and creamy, adding more water if needed to thin it out. Taste and add additional salt, spices or lemon juice if desired.1/4 hemp hearts, 1/4 cup tahini, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4-1/2 tsp ground cinnamon, 1/4 tsp sweet paprika, 3 tbsp fresh lemon juice, 1/4 cup water, Sea salt and black pepper
- Transfer to a serving bowl (I like to set it in the fridge for at least 30 minutes to allow the flavours to come together). Drizzle with some olive oil and sprinkle with garnishes.Extra-virgin olive oil
Did you make this recipe?Let me know how it was!