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Sumac Roasted Carrots with White Bean Carrot Top Dip

Sumac Roasted Carrots with White Bean Carrot Top Dip

Justine Colbert
5 from 2 votes
Print Recipe Pin Recipe
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Mediterranean, Middle Eastern
Servings 2 people

Ingredients
  

Sumac Roasted Carrots

  • 1 bunch of carrots with the stems carrots peeled and stems cut off and rinsed
  • 1/2 tsp sumac
  • 1/2 tsp cumin
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt

White Bean Carrot Top Dip

  • 1 15 oz can white beans (aka great northern beans) rinsed and drained
  • 1 tbsp tahini
  • 1 garlic clove minced or added to food processor first ;)
  • 1/2 lemon, juiced
  • 1 cup carrot tops, chopped
  • 1/4 tsp cumin
  • 1/4 tsp sea salt
  • 3 tsp extra virgin olive oil

Crispy Chickpeas (can sub roasted pistachios or walnuts)

  • 1 15 oz. can of chickpeas rinsed and dried
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika or chili powder
  • 1/4 tsp sea salt
  • 3 tsp avocado oil

Toppings

  • 2 tbsp Vegan sour cream or cashew cream drizzle I used the cashew cream recipe from my Ebook
  • 1 tbsp carrot top leaves chopped

Instructions
 

  • Preheat oven to 400F.
  • Add peeled carrots (stems chopped and set aside) to a baking sheet and add sumac, cumin, sea salt and avocado oil and use your hands to coat the mixture on the carrots.
  • Evenly spread out on baking sheet and bake for 25 minutes or until slightly golden and tender.

For the crispy chickpeas:

  • Add all ingredients to a bowl and mix until well combined.
  • Air Fryer Method:
  • Place chickpeas into an air fryer and cook at 385F for 10-15 minutes depending on desired crispiness. Shake halfway through.
  • Oven method:
  • Preheat oven to 450F. Into a bowl, mix together all ingredients.
  • Place chickpeas onto a baking sheet lined with parchment paper and bake for 15 minutes, mixing with a spatula halfway through.

For white bean dip:

  • To make your white bean carrot top dip, add garlic to a food processor and pulse a few times.
  • Then add all remaining ingredients and pulse until smooth or desired consistency.
  • To plate, spread your dip onto a large plate, top with roasted carrots and crispy chickpeas (I ususally save some of the crispy chickpeas to have on hand) then drizzle with vegan sour cream or cashew cream and chopped carrot tops.
  • Enjoy!
Keyword carrot tops, carrots, gluten free, plant based, roasted carrots, sumac, vegan, white bean dip