Bored of houmous? This spiced roasted carrot dip is a healthy alternative and packed full of nutritious ingredients! It's perfect with vegetables sticks or bread and makes a delicious vegan starter or light meal.
Do you ever get bored of houmous? Then you have taramasalata or tsatziki for a change but somehow or other you end up back with houmous again. Maybe it's just me. Maybe other people are more adventurous with their dips.
Well, I normally love houmous. I love to make it myself and vary the spices or herbs added to it. But as much as I love it, I was becoming a little bored.
I was also becoming lazy and just buying it in the supermarket. That was when I came across a recipe idea for a roasted carrot dip. Now, I already love carrot and tahini soup so why not a carrot dip? I knew I had to try it.
How do you make this roasted carrot dip?
First you need to roast all the vegetables. Not just the carrots, I also roast the onions and garlic. I coat them in the spices and a little oil too. Roasting makes them deliciously sweet and makes the finished dip so much smoother and creamier.
Once the vegetables have cooled you can blitz them in a food processor. At that stage the dip will be tasty from the spices but quite sweet. With just the right amount of lemon juice, tahini, salt and pepper, it looses that over-sweetness and becomes perfect for scooping up with crunchy sticks of celery.
What spices are in it?
I've used cumin, coriander, paprika and cayenne pepper. These spices go brilliantly with roasted vegetables. In fact, you'll probably be tempted to just eat the roasted carrots, onions and garlic off the tray they are that good!
But if you can be patient enough to blitz them together in the food processor you'll be happy too!
How can you adapt it?
Like all recipes, this healthy dip is easy to adapt. Why not just vary the spices a little? You could make it a little hotter by adding more cayenne pepper. Or a chilli pepper with the seeds removed? Or a few pickled jalapenos?
If you choose to vary the other spices then why not add some cinnamon instead of the paprika? It is such a warming spice and goes beautifully with roasted carrots.
Or for a smokier dip then add some smoked paprika in addition to or instead of the paprika.
Or why not even change it completely and use a different root vegetable? I'm wondering what a parsnip or cauliflower dip would be like following this same recipe!
If you are looking for ways to adapt it you might like this roasted carrot hummus which is similar but has chickpeas in for a more traditional flavour!
What can you serve with this vegan carrot dip?
I love to serve it with pitta breads, crackers, bread sticks and raw vegetable sticks. Indeed, anything that I'd normally serve with houmous.
Why not try it in a sandwich or wrap, on a pizza or just as part of a salad?
How long does it keep for?
You can store this roasted carrot and tahini dip in an airtight container in the fridge for up to three days. If you want to keep it for longer then you can freeze it for up to three months too!
So is it a rival for houmous?
Well, an alternative certainly and possibly the stepping stone I need to go on to experiment with more vegetable dips. So what should be next? Beetroot? Parsnip? Sweet potato?
More recipes you might like
If you love dips then why not have a look at one of these:
- Homemade baba ghanoush
- Homemade mushroom pate
- Carrot top pesto
- Green pea hummus
- Ajvar (roasted red pepper and aubergine dip)
Roasted Carrot Dip
- 350 g carrots cut into large chunks
- 1 onion peeled and quartered
- 4 garlic cloves with the skins still on
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoon olive oil
- 2 tablespoon tahini
- 1 lemon juiced
- Pinch salt
- Pinch black pepper
- Put the carrots, onion and garlic cloves on a baking tray. Add the spices and some oil and toss together.
- Roast in the oven for about 30 minutes at 180°c. Check the carrots are not still hard. If so, return to the oven for a bit longer. You may need to take the onions and garlic out of the oven.
- When the vegetables are ready, leave to cool before making the dip.
- Put the vegetables in a food processor, squeezing the garlic cloves out of their skins, and blend until smooth.
- Add the lemon juice, the tahini, the salt and pepper, a little at a time. Keep blending and tasting until you get it how you like it.
- Serve with as a dip with vegetables and bread.
Keep in Touch
Do let me know if you make this roasted vegan carrot dip. I love to get feedback from readers.
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