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Home Life Eating and Drinking Carrot Almond Dip Sauce Recipe

Carrot Almond Dip Sauce Recipe

2-3 seats

  • 2 large carrots
  • 1/2 cup boiled chickpeas
  • 1/2 cup almonds
  • 2/3 cup olive oil
  • 2/3 cup water
  • 1 clove of garlic
  • 1 tsp soy sauce / tamari or marmite
  • 1/2 teaspoon chipotle / paprika powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Parsley / coriander stalk

  • First, if you do not have boiled chickpeas in your freezer, you can start by boiling your chickpeas until they are soft, which you wet the night before and change the water.
     
  • After washing and peeling your carrots, chop them so that they are not too thin and small, they can dry out if you cut your carrots too thin.

 

  • Set your oven to 190 degrees. Mix with greaseproof paper or a nonstick tray, taking your carrots and putting half of your olive oil on them. Bake your carrots in a heated oven for the first 20 minutes at 190 degrees, and then for an average of 30 minutes at 175 degrees until they are soft. Burning the edges in this process will add an extra smoked flavor to the carrots.

 

  • Take your almonds in a pan that you heat while the carrots are cooking. Mix continuously until the almonds are colored. If the heat is high, they will start burning in an instant, so I suggest you keep your eyes on the almonds. They will reach the desired roasting within 2-3 minutes. When the roasting process is over, remove it from the pan so that it does not continue to cook.

 

  • After the almonds have cooled, chop your almonds indiscriminately with a knife. We'll use half in the sauce and half on it. If you do not have almonds at home, you can also use 1 teaspoon of unsweetened marzipan in the dip sauce.

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  • After your cooked ingredients are heated, take a rondo or blender with all the remaining ingredients. Mix the ingredients together using the pulse or slow setting. Take it before it reaches a smooth consistency so that it remains textured, so that the almonds do not lose the texture that comes to the mouth. If you want to consume cold, you can rest in the refrigerator for 1-2 hours or use ice instead of the water we use.

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  • Place the remaining almonds on top of the sauce you have taken in a bowl, drizzle as much olive oil as you want. Drizzle a pinch of chipotle powder and add the usually unused and forgotten parsley stalks, which you finely chop.

 

  • I evaluated the village peppers that were in the closet so I could sink them and eat them. You can also use any vegetable or cracker you want, fry the remaining sourdough breads and use them as a nice accompaniment.

 

Bonus: 5 practical sauce recipes that make a difference

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