Roasted Carrot Dip
ROASTED CARROT DIP
Sometimes you just need a break from hummus…. shhh don’t tell hummus!
This dip was created for my recent Whole30 round where legumes are not permitted in your diet during the 30 days* I still wanted something to dip veggies in and top proteins with. Enter this delicious dip that is smokey and charred with fresh parsley and lemon. So yum so simple!
3 large Organic Carrots (2 1/2 cups chopped)
1 teaspoon Coconut oil
1/2 cup fresh Parsley
Juice and Zest of 1/2 Lemon
1/2 teaspoon Garlic powder
1 teaspoon Sea salt
Cracked Black pepper to taste
1/2 cup Avocado oil (can sub olive oil, however this has a heavier flavour. You may want to begin with just a 1/4 cup and add as needed. You may also like to add additional lemon juice)
Pre-heat your oven to 220 Degrees Celsius
Washand trim tops of carrots, but leave skin on.
Halve carrots and chop into 1" pieces.
Add carrots and coconut oil to roasting pan or baking sheet.
Roast for 25-30 minutes until tender and slightly charred.
Set aside to cool.
In your food processor combine cooled carrots, parsley, lemon juice and zest, garlic powder, salt. Blend on high speed until combined and broken down. Slowly add avocado oil while processor is running until dip becomes smooth and loose. Season with pepper to taste and additional salt or lemon if needed.
Serve garnished with fresh parsley and veggies.
*More on a whole30 here www.whole30.com