Fiery Carrot Dip Recipes

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SMOKY CARROT DIP



Smoky Carrot Dip image

Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.

Provided by Ochre Bakery, Detroit, MI

Categories     Bon Appétit     Dip     Appetizer     Carrot     Almond     Chickpea     Lemon     Parsley     Vegan     Vegetarian     Soy Free     Peanut Free     Healthy     Thanksgiving     Entertaining     Wheat/Gluten-Free     Dairy Free

Yield Makes about 3 cups

Number Of Ingredients 10

½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Steps:

  • Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
  • Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
  • Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
  • Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
  • Do Ahead: Dip can be made 1 week ahead. Cover and chill.

FIERY CARROT DIP



FIERY CARROT DIP image

Categories     Vegetable     Tailgating

Number Of Ingredients 11

2 pounds carrots, cut into 3-inch lengths
¼ cup plus 2 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
3 garlic cloves, mince
1 tablespoon honey (optional)
1¼ teaspoons harissa or other chile paste
1½ teaspoons ground cumin or caraway
½ teaspoon ground ginger
Salt
¼ pound feta cheese, crumbled (about 1 cup)
3 pitted black olives

Steps:

  • 1. Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain. 2. Transfer the carrots to a food processor. Add the olive oil, vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree. Season the dip with salt. 3. Scrape the dip onto a platter or into a bowl. Scatter the feta cheese and olives on top and serve.

SPICY CARROT DIP



Spicy Carrot Dip image

Make and share this Spicy Carrot Dip recipe from Food.com.

Provided by FDADELKARIM

Categories     Onions

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs carrots, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1/2 small onion, grated
2 teaspoons ground cumin
1 1/2 tablespoons lemon juice
1 teaspoon harissa
salt & pepper, to taste

Steps:

  • Cook the carrots & garlic in a pan of boiling water until tender. Remove from heat & drain.
  • Heat the olive oil in a frying pan then add the onion & cook 3 minutes. Reduce heat then add the cumin & cook until fragrant.
  • Stir in the lemon juice, harissa, carrots & garlic, heat for another minute or two.
  • Remove from heat then mash together. Add salt & pepper to taste.
  • Serve chilled with bread.

Nutrition Facts : Calories 140.9, Fat 7.4, SaturatedFat 1, Sodium 120.2, Carbohydrate 18.7, Fiber 5.1, Sugar 8.3, Protein 2

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