I am classifying this Roasted Carrot Dip as a Fall recipe, but truthfully I seem to have an old bag of carrots buried at the back of my fridge all year round. That’s my first confession, my second is that the first time I made this dip, I was simply trying to use up leftovers from a roast chicken dinner.

I had an excessive amount of roasted carrots and decided to toss them in a blender with tahini and a few spices to create a dip rather then pretend I was looking forward to eating a massive container of leftover roasted carrots for the next 4 days.

The carrot dip turned out so well that I made it again a few days later from scratch by roasting the carrots and garlic in a bit of olive oil until golden in colour with a delicious caramelization around the edges. Once the carrots had cooled I tossed them into a blender with the remaining ingredients and voila, one very easy dip.

I have been eating my way through batch after batch of this dip with slices of cucumber, radishes and crackers. It’s a healthy snack that’s great to have ready in the fridge for when hunger hits. If you have any roasted carrots leftover from a roast dinner you can easily use them as well, just make sure that they are a golden brown in colour as that adds a delicious richness of flavour to the dip.

Here are a few other dip recipes that you will enjoy…


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Roasted Carrot Dip

4.14 from 23 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Diets Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings 2 cups


  • 500 grams carrots
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup tahini
  • juice from 1 lemon
  • 1 tsp cumin
  • 2-3 tbsp almond milk or water


  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  • Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
  • In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
  • Serve sprinkled with a pinch of smoked paprika, parsley or toasted pumpkin seeds
Tried this recipe?Leave a comment below and let us know how it was!