In the Kitchen With Pamela Morgan
Tomatoes were treated to a delightful ZOOM cocktail event with food, entertainment, and lifestyle guru, Pamela Morgan. Here are the recipes.
Smoked Carrot Dip
Prep Time 15 min | Cook Time |1 hour
Serves 6 people
- ¼ cup almonds, toasted
- 1 lb carrots, tops remove, peeled
- 2 T plus ½ cup olive oil
- 2 garlic cloves
- ¼ t cinnamon
- 1 ½ tsp kosher salt plus more if needed
- ½ cup canned chickpeas, drained
- 1 lemon juiced
- Fresh pepper to taste
- ¾ tsp smoked Spanish Paprika
- ½ cup chopped herbs like basil or dill
- Garnish with edible flowers if you have them
Preheat oven to 350 degrees
Split carrots lengthwise and toss them on a parchment lined
Baking sheet with 2 T olive oil, salt and pepper
Please in oven and let roast for 1 hr.
Transfer carrots to a food processor, add, almonds, garlic, cinnamon, salt, pepper, chickpeas,
lemon juice, smoked paprika and any herbs. Drizzle in the olive oil until mixture becomes a paste.
You can make this as thick as you want or thin it out with more olive oil.
Pulse until blended and taste for seasoning.
May need more salt and pepper, more oil and lemon.
Transfer to a serving bowl and serve with vegetables, crackers, or on top of crostini