Roasted Carrot Dip
Ingredients
| 1 and 1/2 lbs carrots, cut | ||
| 1 large onion, cut into wedges | ||
| 6 tbs olive oil, divided | ||
| 2 tsp ground cumin | ||
| kosher salt to taste | ||
| 2 tbs red wine vinegar | ||
| 1-2 tbs Sriracha | ||
| 2 cloves garlic, minced | ||
| Greek yogurt and pita bread bread for serving |
Spicy and delicious.
- Preheat oven to 425 degrees.
- On a baking sheet toss carrots and onion along with 2 tbs of olive oil and cumin. Season with salt.
- Roast until golden brown and tender, about 35-40 minutes, turning half way through.
- Add roasted vegetables to a food processor and pulse until a course paste forms.
- Add remaining olive oil, the vinegar, Sriracha and garlic. Pulse to combine.
- Taste and re-season with salt if desired.
- Garnish with a dollop of yogurt and serve with pita bread.
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