Roasted Carrot Dip (Easy Recipe)

crowdedkitchen.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

1 pound carrots, peeled and sliced into 1-inch pieces

3 tablespoons olive oil, divided

15 ounce can chickpeas, drained, reserve liquid

⅓ to ½ cup liquid from chickpeas (aquafaba)

½ tablespoon fresh garlic, finely minced

¼ cup freshly squeezed lemon juice

1 ½ teaspoon kosher salt

¾ teaspoon cumin powder

¾ teaspoon chili powder

½ teaspoon smoked paprika

Note: Ingredients may have been altered from the original.

Directions at crowdedkitchen.com

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