This carrot dip tastes like hot dogs. A perfect meatless meal with homemade flatbread and some side veggies.
Ingredients
2 lb carrots
0.5 cup evoo
2 tbsp tahini
2 tsp salt
2 cloves garlic
0.5 cup canned chickpeas
3 tbsp lemon juice
1 tsp pepper
0.75tsp smoked paprika
Preparation
Peel the carrots and cut them into quarters lengthwise. Toss with olive oil and about a teaspoon of salt and roast for about a hour, until the carrots are shriveled and soft.
Add everything to a food processor and process until smooth and creamy. Add more lemon juice or salt as needed.
Serve with flatbread!
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