Roasted Carrot Dip

Name: Roasted Carrot Dip
Ingredients: Chile Oil:; 2 tablespoons olive oil; 1 tablespoon crushed red pepper; Carrot Dip:; 1 1/2 pounds carrots, peeled and chopped into 1 1/2-inch chunks; 1/2 onion, cut into wedges; 3 cloves garlic, peeled; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground coriander; 1/8 teaspoon ground turmeric; 2 tablespoons tahini; 1 teaspoon honey; salt to taste; 1 tablespoon fresh parsley, chopped

15 ingredients

6 steps

Ingredients

Chile Oil:
2 tablespoons olive oil
1 tablespoon crushed red pepper
Carrot Dip:
1 1/2 pounds carrots, peeled and chopped into 1 1/2-inch chunks
1/2 onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground turmeric
2 tablespoons tahini
1 teaspoon honey
salt to taste
1 tablespoon fresh parsley, chopped

Directions

1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2

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.
3

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.
4

Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
5

Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
6

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.