Creamy roasted carrot & garlic spread
A silky, sunshine‑bright blend that turns simple vegetables into something luxurious. Slow‑roasted carrots and mellow, caramelised garlic create a naturally sweet, earthy base, lifted with lemon, tahini, and a hint of spice for depth. It’s wholesome, fibre‑rich, and wonderfully versatile — perfect as a vibrant sandwich layer, a nourishing dip, or a dollop that brings colour and comfort to any whole‑food meal.
Ingredients
- 500 grams carrots cut into 1-inch chunks
- 4 cloves garlic
- ½ cup cooked chickpeas
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 3-4 tbsp vegetable stock (broth) or more .. to blend
- pepper
Instructions
- Preheat your oven to 200°C (400℉)
- Line a baking sheet with parchment paper. Toss the carrots and garlic with a splash of vegetable broth to prevent sticking, spread them out, and roast for 25 minutes until the carrots are tender and slightly caramelised.
- Transfer the roasted carrots and garlic to a food processor. Add the beans, lemon juice, tahini, cumin, and smoked paprika.
- Process until smooth, scraping down the sides as needed. Stream in the vegetable broth one tablespoon at a time until you reach your desired dipping consistency.
- Season with pepper to taste, blend once more, and serve warm or chilled.
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