Smokey Carrot Dip
Smokey Carrot Dip
Ingredients
- 12 oz of carrots
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp soy sauce or tamari
- 2 tsp honey
- 2 chipotles with adobo liquid
- 2 tbsp almond milk
- ¼ cup of cashews
Instructions
- Wash carrots thoroughly and remove tops. Not necessary to peel.
- Preheat oven to 400 degrees Fahrenheit.
- Cut in 2-inch pieces and place on baking sheet.
- Season with salt and olive oil and roast for 30 minutes until tender or lightly browned.
- Once carrots have cooled, add them to the food processor with everything else listed above.
- Combine until fully combined.
- Add more olive oil or almond milk until consistency is as desired.
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