Sumac Roasted Carrots with White Bean Carrot Top Dip

Name: Sumac Roasted Carrots with White Bean Carrot Top Dip
Cuisine: Mediterranean, Middle Eastern, American
Ingredients: 1 bunch of carrots with the stems (carrots peeled and stems cut off and rinsed); 1/2 tsp sumac; 1/2 tsp cumin; 1 tbsp avocado oil; 1/4 tsp sea salt; 1 15 oz can white beans (aka great northern beans) (rinsed and drained ); 1 tbsp tahini; 1 garlic clove (minced or added to food processor first ;)); 1/2 lemon, juiced; 1 cup carrot tops, chopped; 1/4 tsp cumin; 3 tsp extra virgin olive oil; 1 15 oz. can of chickpeas (rinsed and dried); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika or chili powder; 3 tsp avocado oil; 2 tbsp Vegan sour cream or cashew cream drizzle (I used the cashew cream recipe from my Ebook); 1 tbsp carrot top leaves (chopped)

13 steps

Updated at: Thu, 21 Nov 2024 12:25:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories717.5 kcal (36%)

Total Fat32.1 g (46%)

Carbs83.9 g (32%)

Sugars6.2 g (7%)

Protein27.3 g (55%)

Sodium1365.4 mg (68%)

Fiber22.4 g (80%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 bunchcarrots

with the stems, carrots peeled and stems cut off and rinsed

½ tspsumac

½ tspcumin

1 Tbspavocado oil

¼ tspsea salt

1 x 15 ozcan white beans

aka great northern beans, rinsed and drained

1 Tbsptahini

1garlic clove

minced or added to food processor first

0.5lemon juiced

1 cupcarrot tops

chopped

¼ tspcumin

3 tspextra virgin olive oil

1 x 15 ozchickpeas

can, rinsed and dried

1 tspgarlic powder

1 tsponion powder

1 tsppaprika powder

or chili

3 tspavocado oil

2 TbspVegan sour cream

or cashew cream drizzle, I used the cashew cream recipe from my Ebook

1 Tbspcarrot top leaves

chopped

Instructions

Step 1

Preheat oven to 400F.

Step 2

Add peeled carrots (stems chopped and set aside) to a baking sheet and add sumac, cumin, sea salt and avocado oil and use your hands to coat the mixture on the carrots.

Step 3

Evenly spread out on baking sheet and bake for 25 minutes or until slightly golden and tender.

For the crispy chickpeas:

Step 4

Add all ingredients to a bowl and mix until well combined.

Step 5

Air Fryer Method:

Step 6

Place chickpeas into an air fryer and cook at 385F for 10-15 minutes depending on desired crispiness. Shake halfway through.

Step 7

Oven method:

Step 8

Preheat oven to 450F. Into a bowl, mix together all ingredients.

Step 9

Place chickpeas onto a baking sheet lined with parchment paper and bake for 15 minutes, mixing with a spatula halfway through.

For white bean dip:

Step 10

To make your white bean carrot top dip, add garlic to a food processor and pulse a few times.

Step 11

Then add all remaining ingredients and pulse until smooth or desired consistency.

Step 12

To plate, spread your dip onto a large plate, top with roasted carrots and crispy chickpeas (I ususally save some of the crispy chickpeas to have on hand) then drizzle with vegan sour cream or cashew cream and chopped carrot tops.

Step 13

Enjoy!

View on justinecooksvegan.com

↑Support creators by visiting their site 😊