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Roasted Carrot Dip

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Roasted Carrot Dip



Ingredients :

  • 2 tablespoons olive oil
  • 1 tablespoon crushed red pepper
  • 1 ½ pounds carrots
  • peeled and chopped into 1 1/2-inch chunks
  • ½ onion
  • cut into wedges
  • 3 cloves garlic
  • peeled
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon ground turmeric
  • 2 tablespoons tahini
  • 1 teaspoon honey
  • salt to taste
  • 1 tablespoon fresh parsley
  • chopped
  • Methods :

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
  • Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
  • 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.
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