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Roasted Carrot Pistachio Spread

Roasted Carrot Pistachio Spread

Course Appetizer, Snack
Cuisine American
Keyword appetizer recipes, Carrot spread, pistachio carrot spread, Pistachio Spread
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 1 pound carrots
  • Olive oil for coating carrots
  • Kosher salt for sprinkling over carrots before roasting
  • 1 can chickpeas
  • 1/4 cup tahini
  • 1/2 cup chopped un-roasted unsalted pistachios
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with foil.
  3. Chop carrots and spread them out on a baking sheet.
  4. Brush with olive oil and sprinkle with kosher salt.
  5. Roast 30 minutes or until soft.
  6. In the meantime, drain and rinse the chickpeas.
  7. Rub the chickpeas to remove the transparent shell.
  8. Place all ingredients in a food processor and pulse a few times to combine, then process on high until a thick paste is formed.
  9. Serve with crackers or bread.