Roasted Carrot Dip

November 20, 2018


This is recipe number two in this years Christmas recipes! I have been loving incorporating more plant based foods into my diet and want to share what I have learned with my family. My dad absolutely loved this recipe! I know it is by no means traditional, but it is super delicious! It comes together really fast and is a great one to be prepared the night before family come over to whip out along with some cheese and crackers before the main meal. It is also fantastic if any is leftover in salads along with some roasted sweet potato, beetroot and fresh baby spinach. This is a winner all around, I hope you try this one out!


RECIPE (makes 2.5 cups of hummus)




5 carrots

¼ cup olive oil

2 tsp ground cumin

1 tsp salt



2/3 cup macadamias

Juice of a whole lemon

¼ cup olive oil

1 tsp salt (to taste)

1 can chickpeas, well rinsed   



  1. Chop the carrots into large chunks and lay them out on a non-stick tray.

  2. Drizzle over ¼ cup of olive oil and sprinkle the cumin and salt on top.

  3. Mix until all the carrots are well coated in the oil, cumin and salt.

  4. Bake in a 180C oven for 30 minutes or until completely cooked through.

  5. Allow the carrots to cool for 20 minutes.

  6. In a food processor, add the roasted carrots, macadamias, lemon juice, olive oil, salt and chickpeas.

  7. Pulse until it forms a smooth puree.

Tip: Add more olive oil if you are struggling to blend it.

Storage: Store in an airtight container in the fridge for up to a week (it won’t last that long, believe me).

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