This recipe has become one of my staples because it’s easy to make, healthy, and soo yummy. You can substitute other nuts or seeds also – pumpkin seeds are super tasty too. I like to spread it on crackers or a sandwich with avocado, use as a dip with celery and radish, or thin it down with a little vinaigrette to use in a salad dressing.
Ingredients
- 3 large carrots, roughly chopped into 1/2 inch pieces uniform in size
- 1/4 cup walnuts, toasted
- 1/4 cup + 2 Tbsp olive oil or avocado oil
- 1/2 lemon, juiced
- 1 tsp pomegranate molasses
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp paprika
- dash cayenne or red chili flakes
Method
Preheat oven to 425 F. You will need a roasting pan, wooden spoon, food processor, rubber scraper, and measuring cups/spoons.
- Drizzle carrots with 2 tbsp oil and roast in pan in the oven. Give the carrots a stir half way through for even cooking. Roast for 20-25 minutes until tender with a fork. Let cool.
- Pulse the walnuts in the food processor until finely chopped.
- Add cooled carrots, remaining 1/4 cup oil, and lemon juice. Pulse a few times until roughly chopped.
- Add the remaining ingredients and continue to pulse until thick and creamy. You might need to add 1 or 2 Tbsp of water if too thick and food processor is over working.
- Garnish with fresh herbs, nuts, fresh pomegranate seeds, olives, or a sprinkle of paprika. Enjoy 🙂