Roast: Preheat oven to 425 degrees F. Spread carrots, sweet potato, habaneros, onion and garlic out on a lined baking sheet, add 1 tablespoon olive oil and stir to coat. Roast 30 minutes or until carrots and sweet potato are tender.
Blend: Combine vegetables, sunflower seeds, lemon juice and remaining one tablespoon olive oil in a food processor or high powered blender and blend. Add water until it reaches your desired consistency. Salt and pepper to taste and garnish with parsley. Enjoy!
Notes
PREP AHEAD: This dip can easily be prepared in advance, just be sure to store in the fridge. LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 5-7 days. NUTRITION NOTES: carrots are extremely high in beta carotene, and peppers are high in capsaicin which can help reduce arthritis pain. This dip is also an excellent source of fiber, vitamin C and potassium.SERVING SUGGESTIONS: Use as a dip with carrots, celery, peppers (or whatever crispy veggie suits your fancy), crackers, tortilla chips, etc. Also works great as a spread on sandwiches!A note when working with peppers like habaneros: Use gloves when cutting or seeding them - just be sure not to touch the seeds or veins and then touch your face. You’ll be down for the count if you do. I usually use a spoon to deseed/devein the peppers and then wash hands thoroughly.Also, most of the heat in peppers is found in the seeds and membranes, so if you’re nervous about the heat level, just be sure to remove the seeds and veins.