Roasted Carrot Dip
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Ingredients for - Roasted Carrot Dip

1. Olive oil - 2 tablespoons
2. Crushed red pepper - 1 tablespoon
3. Carrots, peeled and chopped into 1 1/2-inch chunks - 1 ½ pounds
4. Onion, cut into wedges - ½
5. Garlic, peeled - 3 cloves
6. Olive oil - 2 tablespoons
7. Salt - ½ teaspoon
8. Ground coriander - ¼ teaspoon
9. Ground turmeric - ⅛ teaspoon
10. Tahini - 2 tablespoons
11. Honey - 1 teaspoon
12. Salt to taste - 1 teaspoon
13. Fresh parsley, chopped - 1 tablespoon

How to cook deliciously - Roasted Carrot Dip

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Stage

Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.

3. Stage

Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.

4. Stage

Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.

5. Stage

Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.

6. Stage

Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.