Roasted Carrots Dip
Roasted carrot dip is delicious. It’s perfect for spreading on crackers as an afternoon snack, a sandwich, or an appetizer dip to have at your next party.
Ingredients
- 2 pounds of carrot peel cut
- 1 head of garlic with the top sliced off
- 1 red onion cut into ½ dice
- 1 tablespoon olive oil for prepping the pan
- 1 tablespoon olive oil for garlic head
- 1 tablespoon olive oil for garnish
- 2 cans of white beans cannellini, navy of great northern
- 3-4 tablespoons of harissa plus so for garnish
- 2 teaspoons salt
- ¼ cup lightly packed mint leaves
- 3 tablespoons lemon juice
- ½ teaspoon fresh ground pepper
Instructions
- Start by preheating the oven to 425.
- Line a cookie sheet with parchment paper and drizzle with olive oil.1 tablespoon olive oil
- Peel the carrots into half-inch sticks and place them in a bowl. Add a quarter cup of harissa to the carrots and mix until the carrots are fully coded with the harissa. Don’t be afraid of getting your hands dirty to make this happen.2 pounds of carrot peel cut, 3-4 tablespoons of harissa
- Arrange the carrots on the cookie sheet in a single layer. Give the carrots a little room so that they have a chance to caramelize.
- Slice the red onion into half-inch discs and place them on the parchment paper. Slice the top of the head of garlic and put it on the cookie sheet. Drizzle the top of the head of garlic with a bit of olive oil1 head of garlic with the top sliced off, 1 red onion, 1 tablespoon olive oil
- Roast the carrots, onion, and garlic for 25 to 30 minutes or until the edges of the carrots are caramelized.
- After draining and rinsing your canned white beans, add them to the food processor with the roasted vegetables, salt, fresh ground pepper, lemon juice, and chopped mint leaves.2 cans of white beans, 2 teaspoons salt, ¼ cup lightly packed mint leaves, 3 tablespoons lemon juice, ½ teaspoon fresh ground pepper
- Blend everything for 2-3 minutes on high. You might need to stop the food processor halfway through and use a spatula to scrape down the sides before continuing. You want the dip to be smooth and have a consistent texture.
- Try to taste the dip to determine whether you want to add more heat with more harissa.
- Serve the roasted carrot dip in a bowl with a drizzle of olive oil, a dollop of harissa, and a sprinkling of chopped mint for garnish.1 tablespoon olive oil
Nutrition
Calories: 86kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 589mgPotassium: 338mgFiber: 3gSugar: 5gVitamin A: 15235IUVitamin C: 9mgCalcium: 38mgIron: 0.4mg
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