ROASTED CARROT DIP

Roasted Carrot Dip image

Cumin and Sriracha add heat and depth to this super-simple party hors d'oeuvre.

Provided by Martha Stewart

Time 40m

Number Of Ingredients 9

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Ingredients

1 1/2 pounds carrots, halved if large
1 large onion, cut into wedges
6 tablespoons olive oil, divided
1 1/2 teaspoons ground cumin
Coarse salt
2 tablespoons red-wine vinegar
1 to 2 tablespoons Sriracha
1 small garlic clove, minced
Yogurt and pita bread, for serving

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.
Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha, and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.

Nutrition Facts : Calories 180 g, Fat 14 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g

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