Roasted Carrot & Endive Appetizer

Ingredients

• 3 endive bunches
• 1/2 cup walnuts toasted
• 1/2 cup sprouts

• 1.5 lbs carrots washed and chopped into 1 in cubes
• 1/4 cup organic tahini
• 2 garlic cloves
• 1/2 cup pumpkin seeds
• 1/2 cup parsley
• 2 tbsp extra virgin olive oil
• 3/4 tsp smoked paprika
• 3 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Toast the pumpkin seeds and walnuts for around 8-10 minutes or until golden brown and crunchy.
2. After washing and chopping the carrots, toss with olive oil, salt and pepper. Line a baking sheet with parchment paper and spread the carrots evenly. Roast for 40-45 minutes, or under soft.
3. Remove the carrots from the oven and let cool slightly. Transfer the carrots to a food processor, adding remaining dip ingredients. Blend, adding oil until you reach the desired smooth consistency.
4. Cut the end of the endive and lay on a serving platter. Using a spoon, fill the endive with the carrot dip. Top with sprouts and toasted walnuts for some crunch!