Roasted Carrot Dip

Roasted_Carrot_Dip

TOTAL TIME: 45 minutes

PREP TIME: 10 minutes

BAKE TIME: 35 minutes

SERVINGS: 8

 

INGREDIENTS:

  • 2 pounds carrots, rinsed and cut in half

  • 1 large white or yellow onion, cut into quarters

  • 2 – 4 cloves of garlic, minced

  • 6 Tablespoons olive oil, divided

  • 1 ½ teaspoons ground cumin (remove for autoimmune paleo)

  • 2 Tablespoons turmeric, divided

  • 2 Tablespoons lemon juice or apple cider vinegar

  • ½ teaspoon black pepper

  • Sea salt to taste

  • Vegetables or gluten-free crackers/bread, for serving

 

DIRECTIONS:

  1. Preheat oven to 425F.

  2. In a baking dish: toss carrots, onion and garlic with cumin, 1 T. turmeric, black pepper, and 2 T. olive oil.

  3. Sprinkle entire dish lightly with salt. 

  4. Roast in oven until golden and tender, about 35 minutes. Flip/mix halfway through.

  5. Transfer vegetables to a food processor. Blend until a coarse paste forms.

  6. Add remaining 4 T. (1/4 cup) olive oil, 1 T. turmeric and lemon juice/apple cider vinegar.

  7. Pulse to combine.

  8. Serve with sliced veggies or gluten-free crackers/bread.