Servings
Font
Back
Sunshine Carrot Dip
5 from 6 votes

Sunshine Carrot Dip

Sunshine carrot dip is an easy and kid friendly

Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 tablespoons
Calories: 226 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 2 cups carrot 3 large carrots is the equivalent, chopped
  • 1 tablespoon olive oil
  • 1 chick peas 15 oz is two cups if you make your chickpeas from dried, can, rinsed and drained
  • 2 tablespoons sunflower seed butter
  • 1 pinch salt optional

Instructions

    Cup of Yum
  1. Preheat over to 425 degrees Fahrenheit
  2. Spread tin foil on a cookie sheet and spread out chopped carrots on the pan.
  3. Drizzle olive oil all over carrots. Using your hands, mix carrots so that the oil is coating all carrots evenly
  4. Roast carrots for 13-15 minutes in the oven. or until tender then let cool for 3-5 minutes.
  5. In a food processor, add chickpeas, roasted carrots and SunButter. Blend until smooth.
  6. Taste the dip. If needed, add a pinch of salt and blend again, then serve with veggies or crackers.
  7. 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

Calories 226kcal (11%)

Nutrition Facts

Serving: 2 tablespoons

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.