Oven roasted carrot dip

Roasted carrot dip

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Roasted carrot dip is a delicious vegetarian dish that works well with baked vegetables, cheese, meat, cold cuts and bread. I start the preparation of this vegetarian dip by chopping the carrots and roasting them with a little salt, oil and honey. Once the carrots become soft, I use a blender to combine them with chickpeas, walnuts and spices. The addition of chickpeas makes the dip creamy and more filling. I also add walnuts to the dip, which in my opinion blends in perfectly with the taste of roasted carrots. When it comes to spices, I opt for garlic, chili pepper and Sichuan pepper. This vegan roasted carrot dip is slightly spicy, creamy and full of flavour.

Here are some suggestions for serving roasted carrot dip.

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Oven roasted carrot dip
Carrot dip

Ingredients for roasted carrot dip.

  • 600 g carrot
  • 1 tablespoon of honey
  • 1 and 1/4 teaspoon of salt
  • 2 tablespoons of oil
  • 240 g canned chickpeas
  • 150 ml chickpea brine
  • 1/2 teaspoon of Sichuan pepper
  • 50 g walnuts
  • 1/2 teaspoon of chili flakes
  • 1/4 teaspoon of garlic powder
  • 5 tablespoons of olive oil
  • a small bunch of parsley

How to make roasted carrot dip.

Clean the carrots, cut them into pieces 2-3 centimetres long pieces and place them in a bowl. Add oil, 3/4 teaspoon of salt and honey. Stir, then spread on a baking tray. Put the tray in an oven preheated to 190 degrees Celsius for 1 hour and 30 minutes. Stir the roasting carrots from time to time.

Remove the roasted carrot out of the oven, cool it down and put it into a blender. Add chickpeas, chickpea brine, Sichuan pepper, walnuts, chili pepper, garlic, olive oil, 1/2 teaspoon of salt and finely chopped parsley. Mix until you obtain a mass with a homogeneous, creamy consistency.

Oven roasted carrot dip
Carrot dip

Good to know when making roasted carrot dip.

I roasted the carrots with the peel on and it took me 1.5 hours to roast it. The baking time of the carrot may differ from what I gave. Much depends on how large the pieces you roast are and how young the carrot you use is.

I went with canned chickpeas, but you can also cook dry chickpeas. Before cooking chickpeas, soak them for several hours in cold water.

Do you like dishes with carrot? If so, try our recipe for Carrot and peas.

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