Spicy Carrot Dip Recipes

Steps:

• Cook the carrots & garlic in a pan of boiling water until tender. Remove from heat & drain.
• Heat the olive oil in a frying pan then add the onion & cook 3 minutes. Reduce heat then add the cumin & cook until fragrant.
• Stir in the lemon juice, harissa, carrots & garlic, heat for another minute or two.
• Remove from heat then mash together. Add salt & pepper to taste.
• Serve chilled with bread.

Steps:

• Preheat the oven to 425 degrees F and position an oven rack in the middle.
• Cut the carrots into 1-inch lengths. Cut any thick pieces in half lengthwise so that the carrot chunks are all about the same size. Gently toss the carrots, onion, garlic cloves, oil and jerk seasoning together on a large baking sheet. Place in the oven and bake until the largest vegetables are very tender and browned in parts, about 50 minutes, flipping once halfway through cooking. Remove from the oven and cool slightly. Discard any parts of the onion wedges that has become leathery and chewy after from roasting.
• Once cooled, remove the garlic cloves from their skins; place garlic in a food processor along with the carrots and onions, lime juice, coconut milk, salt and 2 tablespoons of water. Blend until smooth, scraping down the sides of the bowl as needed. Add additional water, 1 tablespoon at a time, until desired consistency is reached.
• Transfer the dip to a small serving bowl and garnish with lime zest. Serve with flatbread and vegetables.

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

Steps:

• Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
• Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
• Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
• Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
• Do Ahead: Dip can be made 1 week ahead. Cover and chill.