Roasted Carrot Dip
Ingredients
- 1 1/2 pounds carrots cut in halves
- 1 large onion cut into wedges
- 6 Tbsps. olive oil
- 1 1/2 tsps. cumin
- Kosher or sea salt
- 2 Tbsps. red wine vinegar
- 1 Tbsp. Sriracha
- 1 garlic clove minced
- Whole grain crackers pita chips
Instructions
- Preheat oven to 425º degrees.
- Toss carrot and onion pieces with 2 Tbsps. olive oil and spread on a cookie sheet in single layer. Sprinkle with cumin and salt.
- Roast until golden brown and tender, about 35 minutes.
- Remove from oven and pulse in a blender or food processor until a coarse paste forms.
- Add remaining 1/4 cup olive oil, vinegar, Sriracha sauce, and garlic. Pulse to combine.
- Serve warm with crackers or refrigerate until later and serve cold with whole grain crackers and vegetables for dipping.