Name: Roasted Carrot Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon crushed red pepper; 1.5 pounds carrots, peeled and chopped into 1 1/2-inch chunks; 0.5 onion, cut into wedges; 3 cloves garlic, peeled; 2 tablespoons olive oil; 0.5 teaspoon salt; 0.25 teaspoon ground coriander; 0.125 teaspoon ground turmeric; 2 tablespoons tahini; 1 teaspoon honey; salt to taste; 1 tablespoon fresh parsley, chopped

Ingredients

Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 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.
Step 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.
Step 4

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

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

Enjoy your meal!