Paleo Whole Roasted Carrot Dip

A deliciously healthy appetizer that's grain-free, gluten-free, dairy-free, sugar-free, low carb and vegan.
Dip is best served at room temperature. If I make it ahead, I’ll take it out of the fridge an hour or two before serving to guests so it can reach room temperature.

1.50 Carrots (about 8 large carrots), washed and chopped into 1″ chunks

2 tbsp Olive Oil

1 tsp Sea Salt

1 tsp Pepper

0.25 cup Tahini

3 tbsp Water

1 tbsp Red Wine Vinegar

1 clove of Garlic

Black Sesame Seeds for garnish (optional)

Preheat your oven to 425º. Toss the chopped carrots with the olive oil, salt and pepper. Spread in an even layer on a parchment paper lined baking sheet. Roast for 40-45 minutes, until soft and browning on the edges.

In a food processor with the S-blade, combine the roasted carrots with the tahini, water, red wine vinegar and garlic clove. Blend until combined, scraping down the bowl once or twice. Serve room temperature with cut veggies and/or paleo almond crackers.

Will keep in an airtight container for 1 week in the refrigerator.

Nutrition Facts

Serving Size 8

Servings 2

Amount Per Serving
Calories 127

% Daily Value *
Total Fat 77g119%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 0mg
Sodium 3406mg142%
Total Carbohydrate 136g46%
Dietary Fiber 26g104%
Sugars 32g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Paleo Whole Roasted Carrot Dip