Roasted Carrot Peanut Dip

3 large carrots, roughly chopped

1 tsp each ground cumin and coriander

1/2 tsp smoked paprika

2 tsp maple syrup or honey

finely grated rind and juice half orange

1/4 cup Sanitarium™ no added sugar or salt Crunchy peanut butter

2 tbs So Good™ Almond Milk Unsweetened

3 shallots / spring onions, roughly chopped

1/2 cup fresh parsley leaves, chopped

2 tbs fresh mint leaves, chopped

fresh vegetables to serve

Preheat the oven to 200oC and line a tray with baking paper.
Toss the carrots with the spices, maple syrup, orange and juice, spread over the lined tray. Bake covered for 20 minutes, uncover and bake a further 15 minutes or until carrots are very tender and lightly golden on the edges.
Place carrots in a food processor with the peanut butter, almond milk, spring onions, parsley and mint.
Puree to desired consistency.
Serve with fresh vegetable pieces and crackers