Roasted Carrot Dip

Surprise your guests with this unique and flavorful dip combining roasted carrots with a hint of heat from homemade chile oil.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 130 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 tablespoon crushed red pepper
• 3 cloves garlic, peeled
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons tahini
• 0.5 teaspoon salt
• 0.25 teaspoon ground coriander
• 0.125 teaspoon ground turmeric
• 0.5 onion, cut into wedges
• 1.5 pounds carrots, peeled and chopped into 1 1/2-inch chunks

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.