Mediterranean Vegan Carrot Spread Recipe
This Mediterranean Vegan Carrot Spread Recipe helps you create a creamy piquant spread. Follow the easy recipe instructions to blend nutrient rich carrots with the subtle taste of roasted garlic. The addition of choice spices and nigella seed topping make this vegan carrot spread a unique Mediterranean treat. It’s dairy free, gluten free and delicious! Great for an appetizer or side dish!
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Mediterranean Vegan Carrot Spread
Follow this Mediterranean Vegan Carrot Spread Recipe for a savory delicious spread. It’s vegan, gluten free and dairy free. Use for an appetizer, side dish or a special treat!
Equipment
- 1 Large Baking Tray
- 2 Large Baking Sheets
- Food Processor
Ingredients
For Carrot Spread
- 1/2 cup Walnuts
- 5 Large Carrots – Approximate Amount (to yield 5 cups of carrots cut into circles)
- 6 Garlic Cloves (with peel)
- 3 tbsp Olive Oil
- 2 tsp Fresh Lemon Juice
- 1 tsp Fresh Lemon Zest
- 1 tsp Balsamic Vinegar
- 1 tsp Salt (adjust to taste or health requirements)
- 1 tbsp Sweet Paprika (spice)
- 1/2 tsp Turmeric (spice)
- 1/2 tsp Ground Cumin (spice)
- 1/4 tsp Ground Black Pepper
For Garnishing
- 1 tsp Nigella Seeds (baked)
Instructions
- Preheat the oven to 302 degrees Fahrenheit (150 degrees Celsius).
- Place the walnuts and nigella seeds (used later for garnishing) in a baking tray lined with a baking sheet. Keep them in two separate areas.
- Bake for 10 minutes. Cool.
- Higher the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Wash and peel 5 large carrots.
- Cut the carrots into thin circles. This can be done in a food processor. It should yield 5 cups of carrot slices.
- Wash 6 garlic cloves with their peel in salted water. Dry.
- Spread the cut carrots and garlic cloves on a baking tray lined with a baking sheet. Cover with another baking sheet.
- Bake for 30 minutes or until the carrots and garlic cloves are tender.
- Let it cool.
- Remove and discard the peel of the garlic cloves.
- Place a few tablespoons of the baked carrots with the olive oil in the food processor.
- Gradually add the rest of the carrots, pre-prepared baked walnuts, baked garlic cloves, lemon juice, lemon zest, balsamic vinegar, salt and spices.
- Blend well until the mixture becomes creamy.
- Garnish with pre-prepared baked nigella seeds.
- Serve cold.
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