This Carrot dip is creamy, flavorful, and delicious. It’s perfect to spread on crackers as an afternoon snack, on a sandwich, or to serve as part of an appetizer spread for your game day or Valentine’s Day dinner.
• Pre-heat Over to 215*C or 415F
• Add the carrots, whole unpeeled garlic, 1 tbsp oil, salt, cumin powder, and chili
powder in a mixing bowl. Mix well until all the carrots are nicely coated with
oil and seasoning.
• Transfer the carrots and garlic to a baking sheet and place in the oven. Roast
the carrots for 20 minutes, rotating the pan halfway through or until nicely caramelized and fork tender. Once done, take them out of the oven and let them cool down on the counter.
• Add the roasted carrots, peeled roasted garlic, chickpeas, 1⁄2 cup of chickpeas liquid along with the remaining ingredients to a blender jar. Blend on high until smooth. If needed, add a dash of water to achieve the desired consistency. Transfer to a bowl and refrigerate until serving.
