Creamy roasted carrot dip with fresh crudités and herbs on a rustic serving board

Juneteenth Carrot Dip with Crudités

Juneteenth Carrot Dip with Crudités

This carrot dip recipe is in honor of Food Lab Detroit founder Devita Davison. In Detroit, farmers are super connected to the city; the Eastern Market is one of the oldest farmers' market in the country. This dish is inspired by the farm–city connection, with a little extra citrus flare from our Lemon Olive Oil.

 

I N G R E D I E N T S :

  • 1 pound carrots with leafy tops
  • 4 cloves garlic, peeled
  • 3 tablespoons Rocky Mountain Olive Oil Lemon Fused Olive Oil
  • 1/2 teaspoon kosher salt
  • 15 1/2 ounce can chickpeas, drained
  • 1/4 cup peanut or cashew butter
  • 2 tablespoons freshly squeezed lemon juice

 

I N S T R U C T I O N S :

  1. Preheat oven to 400°F.
  2. Scrub carrots and rinse off any dirt. Trim tops off and set aside to use in romesco. Place carrots in a large foil pouch, add garlic and 1 tablespoon of the Lemon Olive Oil, and season with the salt. Place on a baking sheet and roast until carrots are tender and a knife inserted goes right through, about 40 minutes.
  3. Transfer contents of the foil pouch to a food processor and pulse to chop. Add the remaining 2 tablespoons Lemon Olive Oil, chickpeas, peanut butter, and lemon juice and puree mixture until smooth, 2 to 3 minutes. Taste and season with additional salt as needed.
  4. Place carrot dip in a bowl & serve with your crudités of choice.

 

N U T R I T I O N A L   I N F O :

Estimated per serving: 180 calories • 4g protein • 12g carbs • 13g fat • 240mg sodium

Estimated values may vary based on yogurt usage, carrot size, and ingredient brands.

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