Grab pita, crackers, vegetable or the nearest food and dig into this sweet and savory roasted carrot and tahini dip.
I am classifying this 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 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.
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Roasted Carrot and Tahini Dip
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan, Gluten-Free
Description
Sweet and savory roasted carrots blended with tahini for a creamy dip. Perfect with pita bread or crudités.
Ingredients
- 1 lbs (454 g) carrots
- 3 cloves garlic
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup (60 ml) tahini
- juice from 1 lemon
- 1 tsp cumin
- 2-3 tbsp almond milk or water
Instructions
- Preheat oven to 400°F (204°C).
- Cut carrots into 1-inch chunks, toss with olive oil and salt, and place on a baking sheet with garlic cloves.
- Bake for 20 minutes, until carrots are tender and lightly browned.
- In a food processor, combine cooked carrots, garlic, tahini, lemon juice, cumin, and liquid; blend until smooth.
- Serve sprinkled with smoked paprika, parsley, or toasted pumpkin seeds.
Notes
- For a smoother dip, peel the carrots before roasting.
- Toasted sesame oil can be substituted for olive oil for a more intense sesame flavor.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
Frequently Asked Questions
How should I roast the carrots for this dip?
Toss the carrots in a bit of olive oil and roast them until golden in color with caramelization around the edges for optimal flavor.
Can I use leftover roasted carrots from another meal?
Yes, leftover roasted carrots work well in this dip, just ensure they are golden brown for the best flavor.
What spices should I add to enhance the flavor of the dip?
You can experiment with spices like cumin or smoked paprika, which complement the tahini and roasted carrots nicely.
