This recipe is one of my favorites that is great for dips, sauces, or to accompaniment to your proteins on the table!

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Recipe Creates 2 Cups

 

Ingredients:

• 6 Small carrots, washed, halved, and roasted with olive oil and sea salt until tender!

• 2 Small pieces of sourdough bread, it can be slightly past its prime! Toast the bread, cut it into small pieces

• 2 Tablespoons red wine vinegar

• 1 Tablespoons lemon juice, and zest

• 2 Tablespoons toasted pine nuts, though any yummy nut lends itself to this recipe!

• 1 Small clove of garlic, peeled

• 2 Teaspoons smoked paprika

• Pinch red chili flakes

• Salt

• Black pepper 

• REALLY yummy olive oil, for drizzling!

 

Here is the best part, throw all of these ingredients into the blender, holding back the olive oil, start the blender on medium high, drizzle the olive oil until well blended, smooth, and “shiny.” 

 

You may need to have a small bit of water by your side whilst blending. All carrots are different sizes, so if your mixture looks too stiff, drizzle some water in to get it moving!  Consistency should be that of a thin smooth hummus! 

 

Dip, and enjoy!