Carrot Cumin Dip Recipes

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ROASTED CARROT DIP



Roasted Carrot Dip image

This vegan roasted carrot dip is creamy, flavorful and absolutely delicious! It's perfect to spread on crackers as an afternoon snack, on a sandwich, or to serve as part of an appetizer spread at a holiday party. It's easy to make and only requires 10 ingredients.

Provided by Lexi

Categories     Dips

Time 45m

Number Of Ingredients 10

1 pound carrots, peeled and sliced into 1-inch pieces
3 tablespoons olive oil, divided
15 ounce can chickpeas, drained, reserve liquid
⅓ -½ cup liquid from chickpeas (aquafaba)
1/2 tablespoon fresh garlic, finely minced
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoon kosher salt
¾ teaspoon cumin powder
¾ teaspoon chili powder
½ teaspoon smoked paprika

Steps:

  • Preheat the oven to 400°F / 205°C. Wash and peel carrots and roughly chop.
  • In a mixing bowl, add the carrots, 1 tablespoon of oil, salt, cumin, chili powder, and smoked paprika. Stir well until carrots are evenly coated.
  • Spread carrots evenly on a sheet pan and roast for 30 minutes, rotating the pan halfway through, until fork tender.
  • Add the roasted carrots, 2 tablespoons of olive oil, chickpeas, ⅓ cup of aquafaba, garlic, and lemon juice to a food processor and blend on high until smooth and creamy. If needed, add more 1-2 more tablespoons of olive oil or aquafaba to thin it out.

Nutrition Facts : Calories 130 calories, Sugar 3.9 g, Sodium 510.6 mg, Fat 6.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 16.6 g, Fiber 4.4 g, Protein 3.6 g, Cholesterol 0 mg

CARROT AND CUMIN DIP



Carrot and Cumin Dip image

This recipe is dairy free, gluten free and is suitable for children. You can add a dash of harissa (chilli paste) if you like a hotter taste.

Provided by whisks

Categories     Spreads

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 kg peeled carrot, cut into chunks
1 tablespoon cumin seed
2 tablespoons olive oil
4 garlic cloves
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon olive oil
1 tablespoon lime juice or 1 tablespoon lemon juice

Steps:

  • Roast carrots garlic, cumin seeds, oil and salt for 35 minutes and then allow to cool.
  • Place in food processor until almost smooth. Then add extra oil, tahini and line juice. Blend briefly. Adjust seasoning.

Nutrition Facts : Calories 267.2, Fat 16.5, SaturatedFat 2.3, Sodium 765.5, Carbohydrate 28.9, Fiber 8.3, Sugar 11.5, Protein 4.8

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