Roasted Carrot Dip
Ingredients
- 2 lbs. (900 g) carrots, peeled and chopped into chunks
- 1 tbsp. coconut oil
- 2 tbsp. tahini
- 2 tbsp. olive oil
- ¼ cup blanched almonds
- 1 coarsely chopped garlic clove
- 1 tbsp. lemon juice, freshly squeezed
- 3 tbsp. orange juice, freshly squeezed
- 1 tbsp. smoked paprika
- 1 tbsp. cumin
- 1 tbsp. turmeric
- Pinch of dried chili flakes
- 2 tbsp. finely chopped coriander leaves
- 1/3 cup water
- Some parsley to garnish
- Ground black pepper to taste
- Finely ground sea salt
Preparation
- Place the carrots to the oven on a baking sheet. Season carrots with salt and drizzle coconut oil over them.
- Roast carrots in the oven at 360 F (180 C.) for 40 minutes. Put the carrots aside to cool down.
- When carrots become warm, put them to the food processor.
- Add tahini, freshly squeezed lemon juice, olive oil, garlic, almonds and water.
- Whizz the mixture until it reaches smooth consistency to make a spreadable dip. The lovers of chunkier dip, can stop the food processor quicker to leave some texture.
- You can add more olive oil if you want the dip to be thinner.
- Add salt, paprika and chopped parsley. Blend well.
- Serve with chips or as a spread on sandwiches.