Roasted Carrot Dip


  • 3 cups carrots, uncooked, chopped
  • 2 Tbsp extra virgin olive oil, divided
  • ½ tsp ground cumin
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 3 cloves garlic
  • 2 Tbsp orange juice
  • ½ Tbsp honey
  • 2 zucchini, raw, sliced


(approx. ½ cup; makes 4 servings)

131 calories; 16 gram carbohydrate; 7 gram fat; 2 gram protein; 4 gram dietary fiber
Average cost for a family of four: $1.61


Preheat oven to 375°F. Coat the chopped carrots with 1 tsp of olive oil, the cumin, salt, and pepper. Add the garlic cloves to the carrots and roast on a baking sheet in the oven for about 20 minutes or until tender. Remove from the oven and allow the carrots to cool. Once cooled, add the carrots, garlic, honey, remaining 1 Tbsp and tsp of olive oil, and orange juice into a food processor and combine until desired consistency. Serve with raw zucchini slices.