Smoky Carrot Hazelnut Dip
This carrot dip is the perfect thing to bring to any friendsgiving, thanksgiving, or holiday dinner party. It’s quick, easy, and plant-based which will make it devourable by everyone! Carrots, hazelnuts, and warm spices like cinnamon and nutmeg make this dip the epitome of autumn.
Smoky Carrot Hazelnut Dip
Time: about 45 minutes
Yield: 20-24 oz (about 2-3 cups)
INGREDIENTS
6 to 7 large carrots, chopped into 2” pieces
3 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
big pinch of sea salt
2/3 cup hazelnuts, roasted
1 (15oz) can of chickpeas, aquafaba aka bean juice reserved
6 tablespoons orange juice, juice from about 1 large orange
2 tablespoons olive oil
1/4 cup of aquafaba juice
1/2 to 1 teaspoon sea salt, to taste
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
crispy sage leaves, for garnish (see notes)
chopped hazelnuts, for garnish
sprinkle of chili/cayenne, for garnish
DIRECTIONS
Begin by preheating your oven to 400 degrees Fahrenheit.
While the oven preheats, rinse your carrots, remove the stems, and chop them into 2” to 3” pieces. Add the carrots to a quarter sheet (or sheet pan) and toss with 3 tablespoons olive oil, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a generous pinch of sea salt. Roast for 25 to 30 minutes and/or until the carrots or fork tender
During the last 5 remaining minutes of roast time for the carrots, add the hazelnuts to another baking tray and roast them for 5 minutes. This will help them release their oils and become more fragrant. Remove from the oven and let cool. For a more restaurant-quality texture, you will want to remove the skins of the hazelnuts. To do this, the best method is to add the hazelnuts to a jar or Tupperware and shake it until the nuts are bare.
To a food processor or high-speed blender, add the roasted carrots, the can of chickpeas (drained with aquafaba reserved), roasted hazelnuts, orange juice, olive oil, and 2 tablespoons of aquafaba (to start). Season with sea salt (1/2 teaspoon to start), cinnamon, and nutmeg.
Blend until smooth (about 3 to 4 minutes). If the mixture needs more liquid, add an additional 1-2 tablespoons of chilled aquafaba or water until my desired consistency. Taste the mixture and adjust the seasoning (salt, cinnamon, nutmeg) based on personal preference.
Once smooth, pour into a dish. Drizzle fresh, good-quality extra-virgin olive oil over the dip.
This is a great time to add your “Crispy Sage Leaves” (see notes) and garnish with chopped hazelnuts and cayenne pepper.
Grab crusty bread and dive in!
Notes
Crispy Sage Leaves
Ingredients
8 to 10 sage leaves
2 tablespoons olive oil
salt, to taste
Directions
To a skillet, add about 2 tablespoons of olive oil and heat it over medium-low heat. Add your sage leaves and toast until slightly crispy.
Drain on a paper-lined plate. Sprinkle with salt, to taste.
Add to the dip and enjoy!