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Carrot Muhammara with Dukkah
This classic Middle Eastern walnut dip is adapted to showcase roasted carrots! Sweet, savory, tangy, and comforting.
Ingredients
- 1 pound (454 g) carrots, cut into 1-inch chunks
- ½ Tablespoon avocado oil
- 1 cup (100 g) walnuts
- 1 garlic clove, peeled
- 2 Tablespoons (30 ml) pomegranate molasses [or date syrup]
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons (30 ml) fresh lemon juice
- 1 ½ teaspoons ground dried sumac
- ½ teaspoon kosher salt, optional
- ½ teaspoon Aleppo pepper, optional
- ¼ cup (50 ) Hazelnut Dukkah
Directions
- Preheat oven to 400°F (205°C).
- Toss carrots in avocado oil and place on a baking tray. Roast in preheated oven for 20 minutes or until tender.Add walnuts and garlic to the tray and roast for 5 more minutes, or until walnuts are toasted.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Serve with a drizzle of extra virgin olive oil, plenty of Hazelnut Dukkah, and grilled bread or crackers.
Chef's Notes
- This recipe highlights unique regional ingredients like Pomegranate Molasses, Sumac, and Fenugreek; we recommend seeking out these harder-to-find ingredients for the tastiest and most authentic experience!
- We love serving this dip with grilled sourdough toast points.
- This recipe is light in calories, salt, and fat, but is loaded with flavor and nutrients thanks to the incredible variety of herbs, spices, and whole foods.
- Carrots provide beta-carotene which is important not only for vision and eye health, but also immune support. When used sparingly, avocado and olive oil are great sources of healthy fats. Nuts and seeds also contain healthy fats, as well as fiber and a variety of other vitamins and minerals.
Ingredients
- 1 pound (454 g) carrots, cut into 1-inch chunks
- ½ Tablespoon avocado oil
- 1 cup (100 g) walnuts
- 1 garlic clove, peeled
- 2 Tablespoons (30 ml) pomegranate molasses [or date syrup]
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons (30 ml) fresh lemon juice
- 1 ½ teaspoons ground dried sumac
- ½ teaspoon kosher salt, optional
- ½ teaspoon Aleppo pepper, optional
- ¼ cup (50 ) Hazelnut Dukkah
Directions
- Preheat oven to 400°F (205°C).
- Toss carrots in avocado oil and place on a baking tray. Roast in preheated oven for 20 minutes or until tender.Add walnuts and garlic to the tray and roast for 5 more minutes, or until walnuts are toasted.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Serve with a drizzle of extra virgin olive oil, plenty of Hazelnut Dukkah, and grilled bread or crackers.
Chef's Notes
- This recipe highlights unique regional ingredients like Pomegranate Molasses, Sumac, and Fenugreek; we recommend seeking out these harder-to-find ingredients for the tastiest and most authentic experience!
- We love serving this dip with grilled sourdough toast points.
- This recipe is light in calories, salt, and fat, but is loaded with flavor and nutrients thanks to the incredible variety of herbs, spices, and whole foods.
- Carrots provide beta-carotene which is important not only for vision and eye health, but also immune support. When used sparingly, avocado and olive oil are great sources of healthy fats. Nuts and seeds also contain healthy fats, as well as fiber and a variety of other vitamins and minerals.
Ingredients
- 1 pound (454 g) carrots, cut into 1-inch chunks
- ½ Tablespoon avocado oil
- 1 cup (100 g) walnuts
- 1 garlic clove, peeled
- 2 Tablespoons (30 ml) pomegranate molasses [or date syrup]
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons (30 ml) fresh lemon juice
- 1 ½ teaspoons ground dried sumac
- ½ teaspoon kosher salt, optional
- ½ teaspoon Aleppo pepper, optional
- ¼ cup (50 ) Hazelnut Dukkah
Directions
- Preheat oven to 400°F (205°C).
- Toss carrots in avocado oil and place on a baking tray. Roast in preheated oven for 20 minutes or until tender.Add walnuts and garlic to the tray and roast for 5 more minutes, or until walnuts are toasted.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Serve with a drizzle of extra virgin olive oil, plenty of Hazelnut Dukkah, and grilled bread or crackers.
Chef's Notes
- This recipe highlights unique regional ingredients like Pomegranate Molasses, Sumac, and Fenugreek; we recommend seeking out these harder-to-find ingredients for the tastiest and most authentic experience!
- We love serving this dip with grilled sourdough toast points.
- This recipe is light in calories, salt, and fat, but is loaded with flavor and nutrients thanks to the incredible variety of herbs, spices, and whole foods.
- Carrots provide beta-carotene which is important not only for vision and eye health, but also immune support. When used sparingly, avocado and olive oil are great sources of healthy fats. Nuts and seeds also contain healthy fats, as well as fiber and a variety of other vitamins and minerals.