Roasted Carrot And Cumin Dip

Cumin is high in compounds called flavonoids, which act as powerful antioxidants in the body. This spice goes particularly well with carrots.

Ingredients

• 4 large carrots, chopped into 2 inch slices
• 2 tablespoons olive oil or ghee
• 1 ½ cups cooked chickpeas
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• 2 cloves garlic, sliced
• Salt, to taste
• 1/3 cup of water

Method

1. Preheat the oven to 400 degrees F.
2. Place the chopped carrots onto a greased baking tray. Drizzle with olive oil or ghee. Roast for 30 to 35 minutes or until lightly browned around the edges. Toss the carrot pieces around twice during the roasting time.
3. Place all ingredients except water into a food processor. Process until smooth. With the motor running, gently pour the water onto the dip and blend until smooth.