Roasted carrot dip

Roasted carrot dip

By
From
V is for Vegan
Serves
4-6

This makes a good lunch option with the Vegan Malt Loaf.

Ingredients

Quantity Ingredient
6 large, crunchy, sweet carrots, topped, tailed and peeled
2-3 garlic cloves, unpeeled
3 tablespoons olive oil, plus extra for roasting
2 tablespoons agave nectar
3 tablespoons coriander seeds
1/2 lemon, juiced
sea salt

For the garnish:

Quantity Ingredient
organic cold-pressed pumpkin seed oil
pomegranate or date syrup, or coriander leaves

Method

  1. Preheat your oven to 200°C and toss the carrots and garlic cloves (in their skins) in some olive oil. Spread out in a roasting tin and roast for 15–20 minutes, then remove from the oven, slip the garlic cloves from their skins and leave to cool.
  2. Put the carrots, garlic, olive oil, agave nectar, coriander seeds, lemon juice and salt to taste in a powerful blender or Vitamix and process until smooth (you can leave it as a rougher texture if you prefer). Drizzle and/or sprinkle over the garnish ingredients to serve.
Tags:
Vegan
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