Grab your tortilla chips and get to dippin'.
- 1 lb. carrots
- 2 tsp. olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. coarse salt
- 1/2 c. whole milk
- 2 tsp. lemon juice
- 1/4 tsp. ground cumin
- Heat oven to 425 degrees F. Scrub 1 lb carrots, and cut into 3/4-inch pieces. Combine with 2 tsp olive oil, 1/2 tsp ground cumin, and 1/2 tsp coarse salt.
- Roast in 1 layer on a nonstick rimmed baking sheet, tossing about halfway through, until golden brown and tender, about 30 min.
- Transfer to a food processor and pulse with 1/2 cup whole milk, 2 tsp lemon juice, and another 1/4 tsp cumin until smooth. Just before serving, season with pepper.
29 cal per serving
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.