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
- 2 pounds carrots
- 1 cup raw cashews
- 1 lemon
- 2 cloves garlic
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup olive oil plus 1 tablespoon
Instructions
- Add raw cashews to a small bowl and cover with warm water. Soak for at least 4 hours, up to overnight.
- 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.
- Roast carrots in oven for 45 minutes, turning once or twice, until carrots are roasted and browning, but not burnt.
- 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.
- 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.
Notes
If you want an extra smooth and creamy dip, add hot water. Simply add 1 tablespoon at a time, up to 4 tablespoons, or until the desired consistency is reached.