Spicy Roasted Carrot “Hummus”: Veggie Dip

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 lbs Carrots
  • 1 Jalapeno
  • 1 handful Parsley or cilantro, fresh
  • 1/2 Red onion, large

• Condiments

  • 1/4 cup Lime juice

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin
  • 1 cup Pumpkin seeds, raw green

Found on thetomatotart.com

Description

Ingredients

• 3 lbs carrots, peeled
• ½ large red onion thickly sliced
• 1 jalapeno, thickly sliced (optional)
• 1 cup raw green pumpkin seeds (pepitas)
• ½ cup olive oil (divided)
• 1 handful of fresh parsley or cilantro (optional)
• 1 tablespoon cumin
• ¼ cup lime juice
• 1 teaspoon sea salt

Directions

• Preheat oven to 375º and line a baking sheet with parchment paper. On the baking sheet, toss carrots, onion slices, and jalapeño with one tablespoon of olive oil and spread out so that nothing is touching. Check the onions and jalapeños after 20 minutes and remove if they are cooked through and soft. Turn the carrots and cook for another 25-30 minutes. They are done when they’re caramelized and quite soft.
• In a  food processor, pulse pumpkin seeds, olive oil, and fresh herbs (if using) until the mixture is creamy with a bit of texture- not unlike chunky peanut butter. Add the carrots, olive oil, onions, jalapeños (if using), cumin, lime juice, and salt and process until smooth and creamy. I stop just short of completely smooth as I love a bit of texture, but you can keep processing until completely smooth. Serve with crudités, chips, crackers, or spread on toast for a fabulous treat. If you like, you can add a little drizzle of herbed olive oil and some toasted pepitas on top!

Nutrition