Roasted Carrot Feta Dip
by: claire cary
This roasted carrot hummus dip is creamy, flavorful and perfect spread on crackers, with veggies like cucumber or even as a spread on a sandwich. It requires just a few pantry staple ingredients and has a generous serving of protein thanks to the chickpeas!
Ingredients
- 1 pound carrots
- 6 tablespoons olive oil divided
- 15 ounce can chickpeas drained and rinsed
- 4 ounces feta cheese
- Juice from 1 lemon
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ⅓ cup cold water
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and chop the carrots into roughly 1 inch chunks. Add to a baking sheet lined with parchment paper and drizzle with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and toss to combine. Roast for 30 minutes or until easily pierced with a fork.
- Once done, remove from the oven and add to a high speed blender or food processor.
- Add in all remaining ingredients including the remaining 4 tablespoons of olive oil but not the water yet. Blend until completely smooth, scraping down the sides or using the tamper tool as needed to help facilitate easier blending. With the blender running, pour in the cold water and blend until completely smooth. I like to let it run for quite a while to ensure it's really very smooth.
- Taste and adjust flavors as desired. Transfer to a container and store in the fridge to chill until ready to serve. I love to garnish with a drizzle of olive oil, fresh parsley and pomegranate, but anything goes!
Notes
Feel free to add more feta if you want that flavor to come through a bit more strongly.
Serving: 0.25cup / Calories: 202kcal / Carbohydrates: 13g / Protein: 5g / Fat: 15g / Saturated Fat: 3g / Polyunsaturated Fat: 2g / Monounsaturated Fat: 9g / Cholesterol: 13mg / Sodium: 642mg / Potassium: 276mg / Fiber: 4g / Sugar: 3g / Vitamin A: 9641IU / Vitamin C: 3mg / Calcium: 110mg / Iron: 1mg
