Sunshine Carrot Dip
User Reviews
5.0
6 reviews
Excellent
Sunshine Carrot Dip
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Sunshine carrot dip is an easy and kid friendly
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Ingredients
- 2 cups chopped carrots 3 large carrots is the equivalent
- 1 tablespoon olive oil
- 1 can Chick Peas (15 oz) rinsed and drained 15 oz is two cups if you make your chickpeas from dried
- 2 tablespoons Sunbutter
- 1 pinch salt optional
Instructions
- Preheat over to 425 degrees Fahrenheit
- Spread tin foil on a cookie sheet and spread out chopped carrots on the pan.
- Drizzle olive oil all over carrots. Using your hands, mix carrots so that the oil is coating all carrots evenly
- Roast carrots for 13-15 minutes in the oven. or until tender then let cool for 3-5 minutes.
- In a food processor, add chickpeas, roasted carrots and SunButter. Blend until smooth.
- Taste the dip. If needed, add a pinch of salt and blend again, then serve with veggies or crackers.
- The recipe makes one cup of dip which equals 8 servings of dip.
Notes
- Rinsing chickpeas helps to remove salt, which many canned versions are packed in excess. I prefer to add a pinch of salt at the end for flavor and reduce the overall sodium in this recipe. If using full salt chickpeas, I recommend tasting before you add salt at the end. If preparing for small babies and toddlers, I would omit any extra salt.
- SunButter is a sunflower spread used in this recipe and is commonly found with other nut butter spreads in the grocery store. Tahini (sesame paste) can also be substituted in this recipe if you prefer.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Nutrition Facts
Serving: 2tablespoons
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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