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justinecooksvegan.com
By justinecooksvegan.com

Sumac Roasted Carrots with White Bean Carrot Top Dip

Updated at: Fri, 06 Dec 2024 09:46:05 GMT

Nutrition balance score

Great
Glycemic Index
29
Low
Glycemic Load
25
High

Nutrition per serving

Calories717.8 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

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!
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