A surprising amount of foods can be turned into dips. Spice up your dip game, literally, with this simple moroccan inspired carrot dip. At a party I was obsessed with an orange dip, but I had no idea what I was eating. I asked the host and was so surprised to find out it was made out of carrots (especially because I had been dipping carrots in it all evening).
I set out to find the perfect recipe for an easy moroccan carrot dip and this was the result. Smooth and full of spices this dip is a great way to improve your party hosting game. Added bonus, its vegan.
Vegan Roasted Carrot Dip
- Prep Time:5 minutes
- Cook Time:20 minutes
- Total Time:25 minutes
- Servings:1 - 1 1/2 cups
- 1 lb carrots
- 2 tablespoon brown sugar
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 fresh lemon, juiced
- 2 cloves of garlic largely chopped
- 1 teaspoon Sriracha (optional)
- Pita or naan
Preheat oven to 400°F and gather your ingredients.
Chop carrots and place in a roasting pan covered in brown sugar, paprika cinnamon cumin and coriander. Add largely sliced garlic cloves to the pan as well. Coat with a thin layer of olive oil.
Roast for 15-20 minutes or until soft and caramelized.
Let carrots cool before putting them in a food processor along with lemon, salt and pepper. Blend until smooth. If you want some spice, add the Sriracha here. If too thick, add water until you reach desired consitency.
Scoop up with pita or even a carrot, and enjoy.