Roasted Beet and Carrot Dip

© 2020 Tulia

August 17, 2019 1 min read

Yield: 4-6 servings
Prep Time: 10 minutes, plus time to chill
Cook Time: 40 minutes
Recipe Type: Appetizer, Easy, Vegan, Paleo, Gluten-Free 
Cuisine: Mediterranean 

Ingredients:

  • 1lb/450g carrots, cut into chunks
  • 4 tablespoons olive oil, divided
  • 2 sprigs fresh thyme
  • 1 medium beets
  • 1 garlic bulb
  • 1 (15oz/425g) can chickpeas, drained
  • 1/4 cup tahini
  • 1/2 teaspoon each ground coriander, cumin, ginger, and chili pepper (or to taste)
  • 2 teaspoons Tulia Mighty Date Supersnack
  • Juice of 1 lemon
  • 1/3 cup water (more as needed)
  • Salt and pepper, to taste
Garnish
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons pomegranate molasses

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