Creamy roasted carrot dip that's naturally vegan, paleo and free of oil, grains, gluten, beans, nuts and seeds.
Store the dip in an airtight container in the refrigerator for 2 weeks.
You can also use a variation with full-fat canned coconut milk for the non-dairy milk and lime juice in place of the lemon juices. You can also omit the paprika, cumin and garlic powder and add 1 tablespoon (15ml) Thai red curry paste.
Preheat oven to 425F (215C). Spray a large baking sheet with cooking spray.
Cut the carrots into 1/2 inch (1.25 cm) pieces; spread in a single layer and season with salt & pepper. Roast for 30 to 35 minutes until very tender and slightly browned at edges. Cool slightly.
In a high-speed blender or food processor, process the carrots, milk, smoked paprika, garlic powder, cumin, and lemon juice until blended and smooth. Stop and scrape the container multiple times.
Transfer the dip/spread to a bowl or storage container. Season to taste with additional salt & pepper as desired. Serve with the vegetables, breads and/or crackers of your choice!
0 servings
1.5 cups
* 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.