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Roasted Carrot and Tahini Dip

Carmen Sturdy
Grab pita, crackers, vegetable or the nearest food and dig into this sweet and savory roasted carrot and tahini dip.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
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