ROASTED CARROT DIP
This vegan roasted carrot dip is creamy, flavorful and absolutely delicious! It's perfect to spread on crackers as an afternoon snack, on a sandwich, or to serve as part of an appetizer spread at a holiday party. It's easy to make and only requires 10 ingredients.
Provided by Lexi
Categories Dips
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130 calories, Sugar 3.9 g, Sodium 510.6 mg, Fat 6.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 16.6 g, Fiber 4.4 g, Protein 3.6 g, Cholesterol 0 mg
MOROCCAN CARROT DIP
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.
Provided by Daydream
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
CARROT AND CUMIN DIP
This recipe is dairy free, gluten free and is suitable for children. You can add a dash of harissa (chilli paste) if you like a hotter taste.
Provided by whisks
Categories Spreads
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 267.2, Fat 16.5, SaturatedFat 2.3, Sodium 765.5, Carbohydrate 28.9, Fiber 8.3, Sugar 11.5, Protein 4.8
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