Roasted Vegan Carrot Dip and Spread

Served with your favorite fresh veggies, crackers, bread, or veggie chips, this dip will be a big favorite! You also can't go wrong using this as a spread in sandwiches and wraps. Mmmm mmmm DELICIOUS!!

Ingredients

1 lb #OrganicCarrots, washed and scrubbed very well or peeled

1 medium yellow onion

8 large cloves of garlic

2 Tbsp tahini

1 tsp ground cumin

1 tsp ground turmeric

1 bullion cube

2 Tbsp extra virgin olive oil

juice from 1 lemon

Remember not to brown your veggies in the oven, or your dip won't have that vibrant orange color!

Directions

Roast the carrots, onion, and garlic in a 400º oven for about 45 minutes to an hour, making sure that your veggies don't brown

Once roasted, let them cool for 20 - 30 minutes (At this point, you can also just put it all in the fridge or freezer and save for when you are ready to make it)

Add veggies, #tahini, #cumin, #turmeric, #BullionCube, #ExtraVirginOliveOil, and #LemonJuice to your food processor and pulse until you reach your desired consistency

Scrape the sides down at least once while processing to make sure you get everything.

The #CarrotSpread tastes best when you have let it marinade overnight, but you can certainly eat it warm, right after you've finished making it.

This #VeganDip or #VeganSpread (however you choose to serve it up) is delicious any and every kind of way you want to eat it! (I have difficulties keeping my oldest from eating it all straight from the bowl!)

This #CarrotDip should last up to a week in your refrigerator and a couple of months in your freezer.

***Please note that I have added affiliate links to this blog. I have linked the best priced products I could find on Amazon to the ingredient list. These are the products that I mostly use in my kitchen and that I believe will taste best when used in these recipes. I hope you find the links useful!