Chickpea Dill Sauerkraut Dip with Roasted Rainbow Carrots

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

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When you're looking for a fun change up from traditional hummus, this is a great dip to try! Filled with digestion-boosting sauerkraut, this tangy and light dip is hard to resist. Instead of serving it with carrots, try a variety of your favourite roasted vegetables or try serving it with toasted bread. It's also great as a spread on wraps or sandwiches too. My inspiration for this recipe comes from the Vedge cookbook. After flipping through the pages, I couldn’t get the thought of combining chickpeas, dill, and sauerkraut together and I was practically rushing to the kitchen to make something similar. It's now my go-to dip of the moment and I hope you love it too!

Yield
4-6 servings
Prep Time
15 Minutes
Cook time
15 Minutes
Total Time
30 Minutes

Ingredients:

for the roasted carrots:
  • 1 bunch rainbow carrots (see note)
  • 1/2-1 tablespoon extra virgin olive oil
  • a couple pinches of each: fine grain sea salt, ground cumin
  • freshly ground black pepper
for the chickpea dip:
  • 1 small garlic clove, peeled
  • 3 tablespoons chopped fresh dill
  • 1 (15-ounce) can chickpeas (about 1.5 cups), drained and rinsed
  • 3/4 cup sauerkraut (I use Bubbies)
  • 3 tablespoons sauerkraut liquid
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tahini (optional)
  • fine grain sea salt, to taste (I used 1/2 tsp)

Directions:

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Trim the stems off the carrots leaving about 1 inch of the stem intact. Rinse and pat dry.
  3. Place carrots on baking sheet and drizzle with oil. Toss to coat. Sprinkle with the salt, cumin, and pepper.
  4. Roast carrots in the oven, uncovered, for about 15-20 minutes, or until just fork tender. Be careful not to overcook. Roasted carrots are nice with a bit of resistance to them.
  5. Meanwhile, prepare the dip. Drop a clove of garlic and the fresh dill into a food processor and process until minced. Now, add in the rest of the ingredients and process until smooth, scraping the side of the bowl as necessary.
  6. When the carrots are ready, add them to a platter along with your favourite crackers or toasted bread. Add the dip on the platter (or in a small bowl). Garnish the dip with minced fresh dill and black pepper, if desired.

Note: Feel free to use any kind of roasted vegetable of your choice here (cooking time will vary). I can see roasted potato wedges working well (try this recipe). Or instead of rainbow carrots, you can use regular carrots or even baby carrots.

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