FOR ROASTING
4, 5 carrots ( medium size washed & chopped )
2 garlic cloves
1 red onion ( sliced)
3 teaspoon freedom spice blend
5 tablespoon olive oil
salt & pepper to taste
FOR BLENDING
1/2 cup olive oil
3 tablespoon lemon juice
1/2 cup almonds (whole)
1 teaspoon Freedom spice blend (leveled)
1/2 cup coriander leaves (optional)
1 tablespoon honey (optional)
Pre heat oven to 240 degree
Wash carrots, roughly chop into small pieces, spread carrots and sliced onion ,garlic cloves evenly on a lined roasting pan drizzle olive, season it with salt, pepper as per your taste and 2teaspoon freedom spice blend .
Rub blend well with carrots, you can drizzle some more olive oil if it looks dry
Roast carrots for 25 to 30 minutes at 200 degree, flipping carrots halfway through, until completely tender
Once carrots are done, let it cool slightly, then add them to the food processor with cup of olive oil and blend it first
Then add almonds, lemon juice , coriander leaves, and remaining 1teaspoon freedom spice blend , honey and continue blending until you reach the desired consistency, adjust salt, pepper and lemon according to your taste if needed
Transfer it in a serving bowl, drizzle some olive oil or avocado oil , sprinkle some hemp seeds and enjoy
If you are using New Zealand garlic make sure just use 2 cloves as its very strong in flavor
If you don’t like coriander, can add thyme instead
If you are using baby carrots then no need to peel skin to make this dip, if you are using mature carrots then you might need to peel skin a bit
If you want this dip to be crunchy then add whole almonds and blend for 1 or 2 minutes but if you need creamy texture then opt for crushed almonds or add tiny bit of water and blend it for a longer time until it becomes creamy
I added honey as I love the flavors what comes through but its optional if you want to skip the honey part . Honey and lemon juice can be adjusted according to your taste buds but I like to add at least 2tbale spoon honey or maple syrup
If you want to skip adding onions you can, this dip still be very delicious
This dip can be made 2 days ahead of any party, cover and chill in airtight container
Bring it room temperature before serving and it can last in fridge for at least 3,4 days
If you want this dip to super creamy, add iced cold water along with 2 or 3 cubes of ice, this helps the texture become smooth and creamy.
Important tip – I often add olive oil 1 cup when I roast carrots, in this process you get moist flavorful carrots and at the same time in the end you can collect a delicious flavorful olive oil. You can add some while blending and store some in airtight container for your other recipes
Hi all, this I the most delicious dip. My husband lives it He won’t eat Humus but he’s hooked on Mon’s roast carrot dip. The spice is so lovely in this recipe, we thoroughly recommend Mons Flavours
Hi Julie,
Thank you so much for making this carrot dip, I am glad your husband loves it, they are hard to please hahaha but never mind you got the secret spice to make him happy. You can covert that hummus into a fine puree by adding some cold milk or chilled water and can add some roasted veggies or fish on top when plating, I am sure this will be your go to platter dish for this coming Christmas.
Thank you for lovely feedback and supporting my business.
Regards
Mon