Juneteenth Carrot Dip with Crudités

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 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 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.

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