This flavor-packed carrot dip comes together quickly and is a fun, colorful alternative to hummus. Like many great recipes, this one has an interesting genealogy. We got it from MDFMA Board Member Janna Howley who says that she got it from Bettina Stern and Suzanne Simon, the founders/owners of Chaia Tacos, back when they had a home cooking blog (Loulies).
Prep Time: 15m
Cook Time: 1 hour
Servings: 6 to 8
2 pounds organic carrots, scrubbed and chopped into 1-inch pieces
5-6 cloves garlic, smashed with flat side of a knife and skin removed
2-3 tablespoons olive oil, plus more for food processor
1 tablespoon caraway seeds
1/2 pound feta, crumbled
Salt and Pepper to taste
- Preheat oven to 375 degrees Fahrenheit. In a large bowl toss together carrots, garlic cloves, and olive oil. Place into a large roasting pan and roast in the oven until carrots are soft and slightly browned, about 30-45 minutes.
- Remove from oven and let carrots cool a bit. Place carrots and garlic in a food processor and blend until chunky. Add caraway seeds, and blend again, adding olive oil until the dip is a slightly chunky, slightly smooth consistency.
- Season with salt and pepper to taste. Place in shallow serving dish and sprinkle feta across the top.
- Serve with vegetables, crackers, or toasted pita.
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