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
Author: Ursula Hienz
Prep time:
Cook time:
Total time:
  • 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
  1. 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.
  2. Add carrots with remaining ingredients to a food processor and blend until smooth.



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