Spicy Roasted Carrot Spread

La Dilettante's Note:

Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better?

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 2.0 cups

• 6 large organic carrots
• 2 shallots
• 3 large garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons tamari or 2 tablespoons soy sauce
• salt and pepper
• 2 teaspoons ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon minced cilantro
• extra vegetable broth or olive oil

Directions:

1. In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
2. Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
3. When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.

Reviews

[East Wind Goddess]

It was indeed very good and tasty, and a nice alternative to the heavier dips at a pre-dinner Thanksgiving gathering. The recipe made a lot (I used pretty large carrots) and was well-appreciated, though with lots left over I had the chance to experiment with a schmear on bagels, panini, tortillas...

[nott]

This recipe makes a tasty dip! I used it on some fat-free potato chips, and on some toasted slices of baguette. Both were good. I bet this would be good in a wrap sandwich with some turkey and alfalfa sprouts.