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Roasted Carrot, Kabocha and Chickpea Dip

Roasted Carrot, Kabocha and Chickpea Dip

Whip up a New Year's Eve tasty snack, Roasted Carrot, Kabocha and Chickpea Dip using Delightful Palate's Wild Mayhaw Berry vinaigrette to roast the carrots and kabocha squash. Once roasted the sweetness of the Wild Mayhaw Berry vinaigrette plays against the heat from the harissa, earthy flavors of the seasonings and the bitterness of the tahini. Serve with crudités or crackers and make a toast!

Roasted Carrot, Kabocha and Chickpea Dip

Adapted from The First Mess

 

for the dip:


4-5 medium carrots, scrubbed


½ of small Kabocha, butternut squash or 1 large sweet potato

½ cup Delightful Palate’s Wild Mayhaw Berry Vinaigrette

¼ cup olive oil plus 2 tsp olive oil, divided


 salt and pepper


1 cup cooked chickpeas


1/2 tsp ground cumin


½ tsp ground coriander


1/2 tsp ground caraway

¼ tsp harissa


2 fat clove of garlic, peeled and minced

 1 small jalapeno chili

zest and juice of half a lemon


1 tsp tomato paste


2 tbsp tahini

Garnish  with pomegranate seeds 
toasted pine nuts
 and flat leaf parsley

 

Preheat the oven to 400 degrees F. Line a small baking sheet with parchment. Trim the ends off of the carrots cut into 2 inch pieces and place them on the baking sheet. Line another small baking sheet with parchment. Slice the squash into 3 inch pieces. Toss both the carrots and squash with 1/4 cup Delightful Palate’s Wild Mayhaw Berry vinaigrette   and some salt and pepper to taste. Slide the carrots and squash into the oven and roast until tender and lightly browned on all sides, cook for about 25 minutes for me. Cool the carrots thoroughly.

Meanwhile, in the bowl of a food processor fitted with the blade, add the cooked chickpeas, ground cumin, coriander, caraway, harissa, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and take the skin off the pieces of squash add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on “high” while you drizzle the remaining 1/4 cup of olive oil into the bowl through the feed tube.

Once you have a smooth purée, check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes and an extra drizzle of the Wild Mayhaw Berry vinaigrette and serve with crackers, rough cut veggies etc.