🥕 Isabelle’s Roasted Carrot Spread
This dip started with a WWOOFer – Isabelle – and a tray full of carrots. Since then, we’ve also made it with boiled carrots, Gotland-grown lentils, and chickpeas too. It’s flexible, forgiving, and perfect for anyone on any farm where the carrots just keep coming 😅
🛒 Ingredients:
- 1 entire oven tray full of carrots (roasted until soft and sweet)
- 2–4 tbsp tahini
- 1 small garlic clove (or more if you love garlic)
- Juice of 1 lemon (apple cider vinegar works too)
- 2–3 tbsp olive oil (more if you’re feeling rich)
- Salt to taste
- Optional: cumin, smoked paprika, chili flakes, coriander, pepper
🔪 How to:
- Roast your carrots.
- Fill a baking tray with carrots (peeled or not, your call), drizzle with olive oil, and roast at 200°C until soft and slightly browned — about 30–40 minutes depending on size.
- Blend it all.
- Toss the roasted carrots into a food processor or blender with tahini, garlic, lemon juice, olive oil, and a generous pinch of salt.
- Blend until smooth and creamy, adding a splash of water or more oil if it’s too thick.
- Season to taste.
- Add more lemon, salt, or spices until it tastes right to you.
- Serve however you like.
- As a dip with bread or crackers, dolloped onto bowls, spread onto toast, or eaten with a spoon while standing in the kitchen.
🌿 Notes:
- Want protein? Add a cup of cooked lentils or chickpeas to the blender.
- Keeps in the fridge for quite few days — if it lasts that long.
- Works with other root veg too: sweet potato, beetroot, parsnip…