Roasted Carrot and Garlic Dip

This roasted garlicky carrot dip is perfect for hummus lovers that are sensitive to legumes, or for anyone that just wants to switch things up and make good use of seasonal fall carrots! It comes together so simply by roasting the carrots and garlic then processing all ingredients until smooth. Dress the dip up with your favorite pickled toppings and generous amounts of California Olive Ranch’s Miller’s Blend EVOO and enjoy!

Ingredients

1 lb carrots, roughly chopped into 1 inch chunks
5 garlic cloves
1 tablespoon California Olive Ranch Miller’s Blend Reserve EVOO, plus
more for serving
1 teaspoon fine salt, divided
1/2 teaspoon black pepper
1/3 cup tahini
2 tablespoons lemon juice
1/4 teaspoon cinnamon powder
1/2 teaspoon turmeric powder
1/4 teaspoon cumin powder
1/4 teaspoon salt
1.5 tablespoons high quality balsamic
Fresh or pickled peppers, pickled onions and dried chili flakes for topping.

Instructions

Preheat oven to 400F.
Add chopped carrots and garlic to a baking tray and toss with 1 tablespoon California Olive Ranch Miller’s Blend, 1/2 teaspoon salt and pepper.
Roast carrots for 30-35 minutes until golden and fork tender.
Add roasted carrots, tahini, lemon juice, cinnamon, turmeric, cumin, remaining 1/2 teaspoon salt and 1 tablespoon California Olive Ranch Miller’s Blend to food processor.
Process until smooth, stopping to scrape down sides periodically.
Add more salt and seasonings to taste.
Scoop carrot dip onto a plate and spread in an even layer.
Top carrot dip with pickled onions, peppers, balsamic and a generous drizzle of California Olive Ranch Miller’s Blend EVOO.
Serve with chips, crackers, pita or baguette.