Posted by: A Part of the Solution | June 11, 2013

Roasted Carrot Dip

Whoa, I love this flavorful dip. I adore the rich color and smooth texture. I can’t get enough of how it feeds everyone: food snobs, gluten-free diners, vegans, weight-conscious eaters and even soy-free types if you swap salt for soy sauce. So this is the roasted carrot dip for the ages, though it won’t last ages since everyone wolfs it right down.

This roasted carrot dip also possesses the virtue of being cost effective. So read through, check your pantry and get a pot of water boiling.

This makes about two and a quarter cups of outstanding dip.

Roasted Carrot Dip

1 1/4  lbs organic carrots, scrubbed hard, topped and tailed, cut in half crosswise and sliced into .5 cm thick planks

8-10 cloves garlic, OR 3 fat shallots OR 1 red onion, peel but leave the cloves whole if using, peel and cut the shallots in half if using, slice the peeled onion thickly if using

zest of 1 small lime

juice of 1 lime

1/4 tsp cayenne, or to taste

1 1/2 tsp ground cumin, this is tastier if whole cumin seeds are toasted in a dry pan for about 4 minutes and freshly ground

1/2 tsp freshly ground black pepper

2 tsp wheat-free tamari, OR soy sauce, OR Bragg’s aminos, OR 1 tsp kosher salt

1/4 cup reserved parboiling water

1/3-1/2 cup extra virgin olive oil, plus a little extra for roasting

Preheat the oven to 425° F. Boil 5 quarts of  salted water. When the water achieves a rolling boil, add the carrots. Give them five minutes in the water after it returns to the boil. Drain the carrots, reserving 1/4 a cup of the water. Oil the carrots and whichever of the allium family you decided to use lightly, and spread them in a single layer on a couple of rimmed baking sheets. Set the pans on different oven shelves. Rotate them top to bottem after 10 minutes. Allow them to have another 10 minutes then take them from the oven to cool.

If using a blender, add the lime juice, reserved parboiling water and the tamari first, then load the carrots, alliums and seasonings. Blend for more than a minute. In a food processor, add everything to the bowl, secure the lid and process for a couple minutes. Scrape down the sides of the blender or food processor. Blend more. You’re looking for a ravishing smoothness. If necessary, do this in stages. Add the olive oil, drop by drop, while the motor runs on your machine. Increase the oil to a thin stream. When the dip contains a 1/3 cup of oil, taste and see if you want it more rich with the rest of the oil. Does it need a little more lime for brightness? Does it need more salt or tamari? What about a few red pepper flakes?

Allow the dip to marry, refrigerated if it won’t be served within two hours.

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