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aquafabulous roasted carrot dip

Roasted Carrot Dip

Rebecca Coleman
(Recipe courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca)
Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Food processor or blender

Ingredients
  

  • 3 large carrots peeled and chopped
  • 3 garlic cloves peeled and smashed
  • 4 tbsp extra virgin olive oil divided (approx.)
  • 4 tsp toasted cumin seeds divided
  • Salt and freshly ground pepper
  • 2 tbsp rinsed drained chickpeas
  • 1/4 cup aquafaba
  • 1 tbsp tahini
  • 1 1/2 tsp tsp seasoned rice vinegar
  • Tortilla chips pita chips or crackers

Instructions
 

  • In a medium bowl, combine carrots, garlic, 2 tbsp olive oil, 3 tsp cumin seeds and season with salt and pepper. Toss well to coat.
  • Spread carrots in a single layer on prepared baking sheet and bake in a preheated, 425 degree oven, stirring occasionally, until crispy around the edges, about 20 minutes. Remove from oven and let cool slightly.
  • In food processor fitted with the metal blade, process carrots, garlic, chickpeas, aquafaba, 2 tbsp olive oil, tahini and rice vinegar until smooth, stopping the motor to scrape down the sides, as necessary. Taste and season with more salt and pepper, if desired.
  • Transfer to a bowl. Garnish with 1 tsp cumin seeds and drizzle with extra virgin olive oil. Serve warm with tortilla or pita chips or crackers.
Keyword Aquafaba, vegan