Carrot And Cumin Dip Recipes

ROASTED CARROT DIP

Steps:

• Preheat the oven to 400°F / 205°C. Wash and peel carrots and roughly chop.
• In a mixing bowl, add the carrots, 1 tablespoon of oil, salt, cumin, chili powder, and smoked paprika. Stir well until carrots are evenly coated.
• Spread carrots evenly on a sheet pan and roast for 30 minutes, rotating the pan halfway through, until fork tender.
• Add the roasted carrots, 2 tablespoons of olive oil, chickpeas, ⅓ cup of aquafaba, garlic, and lemon juice to a food processor and blend on high until smooth and creamy. If needed, add more 1-2 more tablespoons of olive oil or aquafaba to thin it out.

CARROT AND CUMIN DIP

Steps:

• Roast carrots garlic, cumin seeds, oil and salt for 35 minutes and then allow to cool.
• Place in food processor until almost smooth. Then add extra oil, tahini and line juice. Blend briefly. Adjust seasoning.

MOROCCAN CARROT DIP

Steps:

• Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• Tip the carrots and garlic into the food processor bowl, and process until smooth.
• Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• With the machine still running, add the olive oil gradually.
• Allow to cool.
• Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.