Super nourishing, super simple and with easily sourced ingredients, how can you not love this one?!
This dip is simple but really quite tasty, it’s now in my top 3 favourite homemade dips and will definitely be a regular staple of mine and hopefully for you too. I used it as a dip for the “chips” but it would also work well as a spread for some crackers/oatcakes.
Recipe (serves 2)
-8 large carrots
-A drizzle of oil (choose one that withstands high heat, I used avocado oil)
-Juice of 1 lemon
-1 Tbspn neutral flavoured oil
-2 large garlic cloves (grated/minced)
-1/4 medium avocado
-Salt, pepper and rosemary to taste
Preheat the oven to 200C
Chop the carrots into chip shapes roughly 1cm wide
Lay the chips on a baking tray and rub in some oil then spread them evenly so that they aren’t crowded on top of each other then bake for 20mins
While the carrots cook, start cooking the peas (if frozen) according to the instructions then drain and leave to cool
After the first 20mins, remove the carrots and sprinkle with some rosemary then place back to roast for another 10mins before removing
While the carrots cook for the last 10mins, add the peas, lemon juice, garlic, oil, avocado, salt and pepper to a small food processor and blend until smooth (or use a bowl & a hand blender)
Serve up the carrot chips with the pea puree and a side salad for extra green goodness!