Spicy and creamy carrot spread
Season :All Servings :8 Diet :Vegan, gluten free Time :45 minutes Difficulty :Easy
Carrots are really inexpensive and full of vitamins, minerals and fibre! I love the creamy and spicy flavours of this dish and it keeps well in the fridge for a couple of days. Spread on toast with some rocket and bean sprouts for a delicious and healthy lunch!
- 700 gr. of carrots
- 2 cloves of garlic
- 1-2 tsp. of za’atar
- Pinch of chili flakes
- 2 tbsp. of tahini
- Tsp. of peanut butter
- Salt and pepper
- Olive oil
- Preheat the oven to 220C. Wash the carrots and chop into large chunks.
- Wrap the garlic cloves with some olive oil in tin foil and place them together with the carrots in a baking tray. Drizzle over some olive oil and sprinkle over the za’atar, chili flakes, salt and pepper and roast for about 40-60 minutes or until soft. Take the garlic cloves out of the oven after 15 minutes.
- Add the garlic, carrots, tahini and peanut butter to a food processor (or use a hand blender) and blitz until smooth and creamy, add a few drops of water to thin it out if necessary.
- Use it as a dip for veggies or spread on toast!
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