Vegan Spicy Carrot Dip
Ingredients
- about 500g carrots
- 1 onion
- 3 cloves garlic
- a drizzle olive oil
- a small piece ginger
- zest of 1/2 lemon
- 2 Tbsp lemon juice
- a handful fresh parsley
- 1/4 cup (60ml) oil
- 1/4 cup (25g) breadcrumbs (optional)
- 1/2 cup (50g) nuts (walnuts, almonds or hazelnuts)
- 1 Tsp each salt, cumin, paprika, chili flakes
- 1/4 Tsp cinnamon
Preparation
Cut the carrots into small pieces.
Roast the carrots, onion, and garlic drizzled with olive oil at 175°C/350°F for 30-35 minutes.
Add all ingredients to a food processor and blend until smooth. To make it creamier, add a touch of water if needed.
Tips
Store the dip in an airtight container in the fridge for up to 5 days. It can be used as a spread, dip, or base for sauces.
