Roasted Carrot Pepita Dip

Servings

Serving size

2 Tbsp

COOKING TIME

40 minutes

CHILLING TIME

1 hour

This dip works great as a sandwich spread.

Ingredients

1 lb Carrots, raw (peeled and cut in 1/2" rounds)

1 pepper Jalapeno pepper (cut in half lengthwise and seeded)

1 Tbsp. Olive oil

1/2 tsp. Ground cumin

1/2 Tbsp. Chili powder

1/2 tsp., leaves Dried oregano

1/4 tsp. Salt

3 Tbsp Pepitas, Roasted And Salted

1 lime yields Lime juice, raw

1/2 cup Water

Instructions

Preheat oven to 425F.

Combine carrot slices, halved jalapeno, chili powder, cumin, oregano, and salt in a large bowl. Drizzle with olive and toss to evenly coat.

Spread in a single layer on a baking sheet lined with parchment paper or a silicon mat, making sure the jalapeno is cut side down.

Roast until carrots are caramelized, about 30 minutes.

Remove the pan from the oven and transfer the carrots and pepper to a blender or food processor. Add the pepitas, lime juice, and 1/4 cup of water. Puree until smooth, adding more water as needed to reach the desired consistency similar to tomato paste.