- VE
- VN
- LC
- LC
Roasted Carrot Dip
Oven-roasted carrots provide a smoky element to this Roasted Carrot Dip. A creamy hummus-like texture is achieved with the addition of soaked cashews that are balanced with lemon juice, garlic and spices for the ultimate dip for fresh veggies.
Ingredients
Instructions
- Step 1
Add raw cashews to a small bowl and cover with warm water. Soak for at least 4 hours, up to overnight.
- Step 2
Preheat oven to 375 degrees F. While oven is heating, wash carrots and cut in half lengthwise and crosswise, creating about 4-inch pieces. Add carrots to a parchment paper-lined baking sheet, drizzle with a tablespoon of olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Step 3
Roast carrots in oven for 45 minutes, turning once or twice, until carrots are roasted and browning, but not burnt.
- Step 4
Drain and rinse cashews and add to the bowl of a food processor. Add roasted carrots, garlic cloves, juice of 1 lemon, ¼ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon smoked paprika.
- Step 5
Run food processor on low, stopping to scrape down sides, until mixture is well combined. While food processor is running, drizzle in ½ cup olive oil. Continue running until dip has the texture of hummus. Serve or store in refrigerator for up to 5 days.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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