This aromatic dip tastes great over cooked grains. Just add a little bit of water to make it more runny and serve over the grains.
Beautiful orange colored sweet carrots…
Roasted Carrot Dip
- 1 can chickpeas, drained and rinsed well
- 5 carrots, washed and trimmed
- Zest from 1/2 orange
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tbsp lemon
- 1 tsp honey
- 1 tsp sea salt
- Heat oven to 400 degrees F. Place the carrots in a single layer on a baking tray lined with parchment paper. Brush with a little bit of olive oil and bake 40 minutes or until lightly browned.
- Add carrots with remaining ingredients to a food processor and blend until smooth.