Chickpeas and Roasted Carrots with Whipped Feta

5 from 1 vote

This chickpea and roasted carrots with whipped feta dip is sweet, spicy, creamy, and so easy to make for a nutritious snack or appetizer!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: American, middle eastern

Keyword: roasted carrots with whipped feta

Servings: servings

Place feta, yogurt, cream cheese, garlic, and olive oil in a blender or food processor.
8 ounces feta cheese, 1/4 cup yogurt, 1/2 block, 1 garlic clove, 1 teaspoon olive oil
Blend until smooth, adding water little by little until the consistency is creamy and spreadable.
3-4 Tablespoons water

Preheat your oven to 425°F.
In a small bowl, whisk together the olive oil, maple syrup, smoked paprika, herbes de Provence, garlic powder, cumin, sea salt, and red pepper flakes.
1/4 cup extra-virgin olive oil, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon herbes de Provence, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, 1/2 teaspoon crushed red pepper flakes
Pour 3/4 of the dressing over the carrots and toss to coat evenly.
In a separate bowl, toss the chickpeas with the remaining dressing.
1 15 ounce can chickpeas, drained and rinsed
Spread the carrots in a single layer on a baking sheet and roast for 15 minutes.
1 pound carrots
Remove the tray from the oven, push the carrots to the side, and add the chickpeas to the baking sheet.
Return to the oven and roast for another 12-15 minutes until the carrots are tender and the chickpeas are crispy.

Spread the whipped feta on a serving platter or individual plates.
Top with the roasted carrots and chickpeas.
Drizzle with extra olive oil if desired and garnish with fresh herbs like parsley or cilantro for added brightness. Serve with warm pita or crusty bread!