Roasted carrot peanut dip
Roasted carrot peanut dip is a uniqure recipe that makes a super tasty dip that goes great on any grazing platter. This dip uses roasted carrots that are cooked in a unique delicious sauce that helps give this dip its true flavour. Roasted for 20minutes, these carrots are cooked in the perfect blend of spices, maple syrup and orange. This dip will have complements constantly coming from anyone who tries this dip. Not only is this dip vegan but it's made using So Good Almond Milk Unsweetened making it a great dairy and gluten free dip.
Ingredients
- 3 large carrots, roughly chopped
- 1 tsp each ground cumin and coriander
- 1/2 tsp smoked paprika
- 2 tsp maple syrup or honey
- finely grated rind and juice half orange
- 1/4 cup Sanitarium™ no added sugar or salt Crunchy peanut butter
- 2 tbs So Good™ Almond Milk Unsweetened
- 3 shallots / spring onions, roughly chopped
- 1/2 cup fresh parsley leaves, chopped
- 2 tbs fresh mint leaves, chopped
- fresh vegetables to serve
Method
- Preheat the oven to 200oC and line a tray with baking paper.
- Toss the carrots with the spices, maple syrup, orange and juice, spread over the lined tray. Bake covered for 20 minutes, uncover and bake a further 15 minutes or until carrots are very tender and lightly golden on the edges.
- Place carrots in a food processor with the peanut butter, almond milk, spring onions, parsley and mint.
- Puree to desired consistency.
- Serve with fresh vegetable pieces and crackers.
