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Roasted Carrot Dip (Easy Recipe)
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • 1 pound carrots, peeled and sliced into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 15 ounce can chickpeas, drained, reserve liquid
  • ⅓ to ½ cup liquid from chickpeas (aquafaba)
  • ½ tablespoon fresh garlic, finely minced
  • ¼ cup freshly squeezed lemon juice
  • 1 ½ teaspoon kosher salt
  • ¾ teaspoon cumin powder
  • ¾ teaspoon chili powder
  • ½ teaspoon smoked paprika
Steps
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