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Moroccan Oven-Roasted Carrot Spread

Moroccan Oven-Roasted Carrot SpreadThis recipe comes from the Passionate Vegetarian. I was skeptical that a dip made from pureed carrots would be exciting, but Crescent Dragonwagon does a good job of selling it in her cookbook. In addition, all of the wonderful flavor comes from veggies and spices, so it it fairly low-fat. I used it as a dip for veggies when I made it, but it would be equally tasty on a sandwich, or on crackers. If you want to use it as a dip, you can make it thinner by adding additional carrot juice or vegetable stock.
Nutritional Information
95 calories; 2g protein; 12g carbohydrates; 5g fat; 0mg cholesterol; 245mg sodium; 3g fiber

Makes 6 servings
  1. Preheat oven to 375 degrees.
  2. Coat a large baking dish with cooking spray.
  3. Fill a big pot with water and bring to a boil. Add the carrots and blanch for 4 to 6 minutes, depending on their thickness, and then drain well.
  4. Put the carrots, onion and garlic in the prepared baking dish and toss with one tablespoon of the olive oil to coat. Drizzle the tamari over the vegetables and toss again. Arrange the vegetables in the dish so that the cut side faces down.
  5. Bake for 40 minutes until the carrots are somewhat browned and soft enough to be easily pierced with a fork at their thickest point. Allow to cool.
  6. Squeeze the garlic cloves out of their skins into the food processor and add the carrots and onion.
  7. Add the cumin, paprika, cayenne and the additional tablespoon of olive oil. Pulse the ingredients.
  8. Add the stock or carrot juice a tablespoon at a time and pulse until smooth.
  9. Season with salt pepper and additional soy sauce to taste.
  10. Refrigerate the dip for several hours or overnight to allow the flavors to blend.
From Passionate Vegetarian by Crescent Dragonwagon
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