#carrotdip

[learningjapaneseandgreek]

This Roasted Carrot Hummus is a delicious twist on classic hummus, with the sweet and earthy flavor of roasted carrots. It's a healthy and flavorful dip or spread that's perfect for snacking or as an appetizer.

Ingredients: 2 large carrots, peeled and chopped into small pieces. 1 can 15 ounces chickpeas, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Water as needed for desired consistency. Fresh parsley, for garnish.

Instructions: Preheat your oven to 400F 200C. Place the chopped carrots on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes or until the carrots are tender and slightly caramelized. In a food processor, combine the roasted carrots, chickpeas, minced garlic, tahini, lemon juice, olive oil, cumin, paprika, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a bit of water to reach your desired consistency. Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired. Transfer the roasted carrot hummus to a serving bowl and drizzle with a little extra olive oil. Garnish with fresh parsley. Serve with your favorite dipping vegetables or pita bread. Enjoy your healthy roasted carrot hummus!

Prep Time: 15 minutes

Cook Time: 25 minutes

peaea dse

[fulish88]

Lunch time 😋 this is absolutely mouthwatering! #lunch #vegetarian #pastasalad #carrotdip #fetacheesesalad #yumyum

[kitchenplaywrite-blog]

Winter Carrot Dip  

Ingredients:

2#'s carrots

2 cloves of garlic, peeled

1/2 cup olive oil

2 tbsp lemon juice

1/4 cup feta

1 tsp cumin

1/2 tsp coriander

salt to taste

pepper to taste

1/8th - 1/4 cup chopped olive oil packed black olives (from olive bar at Weis)

other possibilities: 1/4 cup chopped, toasted walnuts, 1/4 cup feta crumbles

Creation:

Scrub the carrots, chop off the tops and any shrively ends, and cut into 1" chunks. 

Place these in a pot along with the 2 cloves of garlic in salted water and bring to a boil. Once boiling, simmer for about 10 minutes or until tender.

While these are boiling, prep the saucy portion. Combine olive oil, lemon juice, feta, cumin, coriander, and a pinch of salt and pepper in a food processor (fastest option) or in a jar with a blender stick (aka immersion blender).

Once carrots are cooked, drain.

If you have a food processor: Add carrots and puree until almost smooth.

If you have a blender stick: Once drained, put the carrots back in the cooking pot and add sauce. Puree together until almost smooth. 

Add the chopped olives on top and drizzle with olive oil. You could also add pan toasted walnuts and some chunks of feta for more texture. 

Serve with hot naan or pita bread as a dip. It's also great as a spread on sandwiches. 

[cyanga-blog]

#crudités with Moroccan-spiced #carrotdip #organic #heirloom ... Loving my yellow and purple carrots