3 years ago

Roasted Carrot Dip
[Vegan]

CK By: Cameron Keller

Author Bio

I'm a piano player and plant-based recipe developer from the Pacific Northwest, and it's my... Read More

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Roasted Carrot Dip [Vegan]

Dairy Free

Vegan

Got any stray carrots floating around in fridge limbo? Then put ’em to good use in this delicious and easy roasted carrot dip recipe. Carrots, when roasted to perfection in the oven, become much sweeter and goldenly unctuous. Combine the sweet tang of roasted carrots with savory spices like cumin... Read More

Ingredients You Need for Roasted Carrot Dip [Vegan]

3 – 4 large carrots, halved
Some olive oil
Some salt and ground black pepper
2/3 cup walnut halves
2 teaspoons fresh ginger root, finely chopped
2 garlic cloves, finely chopped
5 – 6 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 – 1/2 teaspoon salt
1/4 teaspoon ground black pepper

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How to Prepare Roasted Carrot Dip [Vegan]

Preheat the oven to 400°F, and line a baking sheet with parchment paper (without parchment paper works too, but using it is recommended). Halve 3 to 4 large carrots so that they are even in size and shape, lightly coat them with olive oil and then lay them flat side down on the parchment-lined baking sheet. Sprinkle with salt and ground black pepper, then bake for 20 minutes, flip the carrots over, and bake for another 15 minutes, or until entirely tender and soft when poked with a fork.
In a cast-iron pan over medium heat, lightly toast the walnut halves for 5 minutes or until fragrant and browning slightly. Add the walnut halves to a food processor along with the ginger root and garlic, then pulse lightly a couple times.
Once the carrots are done roasting, add them to the food processor too, along with lemon juice, olive oil, ground cumin, chili powder, salt and ground black pepper. Process until the roasted carrot dip has a nice consistency – smooth but with a little texture still (careful not to completely purée it). Add more lemon juice or salt, to taste.
Serve immediately while warm with crackers, toasted bread, or fresh veggies. Or store in the fridge for up to a week or week and a half.

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