It’s officially fall!

So, yeah. I’m not super happy about that. In my ideal world, summer would last forever.

There is something kinda wonderful about breaking out my favorite cozy scarf again, though.

The beginning of fall means that my kitchen is now actually cool enough for me to cook in again. There were a few weeks, there, when turning on the oven wasn’t really an option.

I shared the first version of this recipe about a year ago. The inspiration came from my friend Leeanne who lives in Maple Ridge. She, in turn, was inspired by her local Haney Farmer’s Market, which is also one of my favorites.

I refined it a little for the cookbook. I’ve made it many times since, always to rave reviews.

Roasted Carrot Dip

(Recipe courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca)

Ingredients

3 large carrots, peeled and chopped

3 garlic cloves, peeled and smashed

4 tbsp extra virgin olive oil, divided (approx.)

4 tsp toasted cumin seeds, divided

Salt and freshly ground pepper

2 tbsp rinsed drained chickpeas

1⁄4 cup aquafaba

1 tbsp tahini

1 1⁄2 tsp seasoned rice vinegar

Tortilla chips, pita chips or crackers

Method:

1. In a medium bowl, combine carrots, garlic, 2 tbsp (30 mL)

olive oil, 3 tsp (15 mL) cumin seeds and season with salt

and pepper. Toss well to coat.

2. Spread carrots in a single layer on prepared baking sheet

and bake in a preheated, 425 degree oven, stirring occasionally, until

crispy around the edges, about 20 minutes. Remove from

oven and let cool slightly.

3. In food processor fitted with the metal blade, process

carrots, garlic, chickpeas, aquafaba, 2 tbsp olive

oil, tahini and rice vinegar until smooth, stopping the

motor to scrape down the sides, as necessary. Taste and

season with more salt and pepper, if desired.

4. Transfer to a bowl. Garnish with 1 tsp cumin seeds

and drizzle with extra virgin olive oil. Serve warm with

tortilla or pita chips or crackers.

Save

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