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Carrot dip

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KitchenAid Chef
Import-Recipe - CARROT DIP

Vibrant, spicy and packed with flavour, this carrot dip can be served with crackers or on a sandwich.

Duration
Total35min
Prep15min
Cooking20min

Tools

BlenderBlender

Ingredients

Serving

6

small carrots

6 tbsp

olive oil

1 tsp

ground curcuma

4 tbsp

tahini

2 tbsp

lemon juice

100 g

chickpeas

1 tsp

cayenne pepper

1 sprig

fresh coriander

Step by step

  1. Wash and peel the carrots and place them in an ovenproof dish.

  2. Drizzle with 2 tablespoons of olive oil and season with the curcuma.

  3. Roast in a 200°C preheated oven for 20 minutes. Let cool off completely.

  4. Pour the remaining 4 tablespoons of olive oil into the Small Batch Jar.

  5. Add the tahini, lemon juice, chickpeas and cayenne pepper.

  6. Close the Small Batch Jar with the Blend Assembly and place it on the BLENDER K400 - ARTISAN.

  7. Blend on speed 5 until smooth.

  8. Garnish with fresh coriander.