Smoky Carrot Dip Recipes

ROASTED CARROT DIP

Roasted Carrot Dip image

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

Ingredients

1 pound carrots, peeled and sliced into 1-inch pieces
3 tablespoons olive oil, divided
15 ounce can chickpeas, drained, reserve liquid
⅓ -½ cup liquid from chickpeas (aquafaba)
1/2 tablespoon fresh garlic, finely minced
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoon kosher salt
¾ teaspoon cumin powder
¾ teaspoon chili powder
½ teaspoon smoked paprika

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

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