Roasted Carrot Dip
This simple Roasted Carrot Dip contains just a handful of ingredients but is packed with so much delicious flavour. Sweet oven roasted carrots with garlic, tahini, and fresh lemon blended together to make a healthy and satisfying dip. It’s Vegan, Whole30 & Paleo!
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:
- Butternut Squash Dip
- Dairy Free Tzatziki
- Beet & Walnut Dip
- Roasted Zucchini Hummus
- Baba Ganoush
- 4-Ingredient Pea Dip
- Curried Cauliflower Dip
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
Ingredients
- 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
Instructions
- 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
Nutrition
An unexpectedly great recipe. Thanks Carmen!
I added half a tsp each of chilli flakes and smoked paprika to the mix.
Maddeningly good served warm with corn chips.
Thanks Peter, I’m so happy to hear you enjoyed it!
This really, really good. So pleased to have found this recipe. Have made it a few timeds now.
Awesome! Thanks for the comment Kate, I am so happy that you enjoyed it!
Looks great – going to try this.
What’s a “Fall recipe”?
This is a taste sensation!!!!!! SOOOOOOOO yummy! Thank you
Sorry – what is the best way to store it?