Aquafaba is the liquid from a can of chickpeas, which has some pretty amazing characteristics and uses . We love using aquafaba as a vegan replacement for egg whites. It whips up just like eggs for vegan buttercream and even meringues . It has a mild flavor but plenty of protein, so it adds structure to everything from cookies to dips. In this case, it helps make your carrot dip extra creamy without too much added oil.

Roasted Carrot Dip (Easy Recipe)

Description

This vegan roasted carrot dip is creamy, flavorful and absolutely delicious! It's perfect to spread on crackers as an afternoon snack, on a sandwich, or to serve as part of an appetizer spread at a holiday party. It's easy to make and only requires 10 ingredients.

Ingredients

Units Scale

1 pound carrots, peeled and sliced into 1-inch pieces
3 tablespoons olive oil, divided
15 ounce can chickpeas, drained, reserve liquid
1/3 -1/2 cup liquid from chickpeas (aquafaba)
1/2 tablespoon fresh garlic, finely minced
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoon kosher salt
3/4 teaspoon cumin powder
3/4 teaspoon chili powder
1/2 teaspoon smoked paprika

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Instructions

Preheat the oven to 400°F / 205°C. Wash and peel carrots and roughly chop.
In a mixing bowl, add the carrots, 1 tablespoon of oil, salt, cumin, chili powder, and smoked paprika. Stir well until carrots are evenly coated.
Spread carrots evenly on a sheet pan and roast for 30 minutes, rotating the pan halfway through, until fork tender.
Add the roasted carrots, 2 tablespoons of olive oil, chickpeas, ⅓ cup of aquafaba, garlic, and lemon juice to a food processor and blend on high until smooth and creamy. If needed, add more 1-2 more tablespoons of olive oil or aquafaba to thin it out.

Notes

Storage: Store in an airtight container in the fridge and use within 3-5 days.

Extra spice: for an extra spicy dip, add more chili powder or a dash of your favorite hot sauce. Cayenne is also a great addition, but a little goes a long way.

Chickpeas: no need to rinse your chickpeas for this recipe – you'll actually need to keep some of the liquid from the can! You can also sub with white beans if preferred.

Aquafaba: This is the liquid from a can of chickpeas. We use a little bit of it in the dip to help it blend better. Without the aquafaba, your dip might be a bit more chunky (which some prefer), but we like ours smooth as can be!

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Dips
Method: Blender
Cuisine: American

Nutrition

Serving Size:
Calories: 130
Sugar: 3.9 g
Sodium: 510.6 mg
Fat: 6.7 g
Carbohydrates: 16.6 g
Fiber: 4.4 g
Protein: 3.6 g