Mediterranean Carrot Dip
This Mediterranean Carrot Dip is a fun way to eat your daily veggies!
Servings: 8 servings
Calories: 81kcal
Ingredients
- 2 Tbsp olive oil divided
- 2 pounds carrots peeled and cut into ¼” slices
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic minced
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp chili powder
- ⅓ cup water
- 1½ Tbsp lemon juice
- 1 Tbsp fresh cilantro minced
- Saffron Road Chickbean Crisps for serving
Instructions
- Using a deep sauté pan, add 1 Tbsp of olive oil and place over medium heat. Add carrots, salt and pepper. Cook, stirring occasionally, until carrots have softened (~6-8 minutes). (Note: Make sure to just soften carrots, not actually brown them.)
- Stir in garlic, cumin, coriander, ginger and chili powder. Continue cooking, stirring often, for 2-3 more minutes.
- Add water. Bring to a simmer, cover and reduce heat to low. Let cook, stirring occasionally, until carrots are tender (~15 minutes).
- Remove from heat and transfer carrots into a food processor. Pulse several times, or until carrots are mostly smooth. Stir in lemon juice and remaining 1 Tbsp of olive oil. Refrigerate for 30 minutes.
- Before serving, garnish with minced cilantro. Serve with Saffron Road Chickbean Crisps.
Notes
Loosely adapted from New York Times.
Nutrition
Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 226mg | Potassium: 379mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19030IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg