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1 1/2 lbs peeled and roughly chopped carrots
2 tsp + 2 tbsp olive oil, divided
2 tsp cumin
1 large white onion, sliced
1 jalapeno (optional)
2 garlic cloves, peeled
3 tbsp tahini
1 tbsp lemon juice
Salt and pepper, to taste
1/4 cup cilantro
1/3 cup shredded carrot
2 boxes Simple Mills Almond Flour Crackers or Simple Mills Organic Seed Flour Crackers
PREHEAT oven to 400ºF and line a baking sheet with parchment paper.
ARRANGE carrots on baking dish. Drizzle with 2 teaspoons of olive oil and sprinkle with cumin. Add onion, jalapeno and garlic cloves to the baking sheet. Bake for 30 minutes or until the carrots are fork tender, flipping halfway through. Remove from the oven and let cool.
ADD baked vegetables, tahini, lemon juice, salt, pepper and cilantro to a food processor. Process until smooth and creamy, scraping down the sides as needed.
TASTE and adjust the seasonings, adding more lemon juice for acidity, salt for saltiness and tahini for creaminess and depth of flavor.
TRANSFER to a bowl and refrigerate until set (at least 2 hours).
FORM a triangle in the shape of a carrot on a plate. Trim parsley so it is the desired length. Push the parsley bundle into the top part of the dip to make the greens of a carrot.
COVER the rest of the dip with shredded carrots.
SERVE with fruits, vegetables and Simple Mills Almond Flour Crackers or Simple Mills Organic Seed Flour Crackers.