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Paleo Whole Roasted Carrot Dip

Yields2 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins

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.

Paleo Whole Roasted Carrot Dip

 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)
1

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.

2

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.

3

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

Nutrition Facts

0 servings

Serving size

8

Amount per serving
Calories127
% Daily Value *
Total Fat 77g99%

Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 0mg
Sodium 3406mg149%
Total Carbohydrate 136g50%

Dietary Fiber 26g93%
Total Sugars 32g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.