Roasted Carrot Dip Recipe

Name: Roasted Carrot Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: Chile Oil:; 2 tablespoons olive oil; 1 tablespoon crushed red pepper; Carrot Dip:; 1 1/2 pounds carrots, peeled and chopped into 1 1/2-inch chunks; 1/2 onion, cut into wedges; 3 cloves garlic, peeled; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground coriander; 1/8 teaspoon ground turmeric; 2 tablespoons tahini; 1 teaspoon honey; salt to taste; 1 tablespoon fresh parsley, chopped

Servings: persons

Chile Oil:
2 tablespoons olive oil
1 tablespoon crushed red pepper
Carrot Dip:
1 1/2 pounds carrots, peeled and chopped into 1 1/2-inch chunks
1/2 onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground turmeric
2 tablespoons tahini
1 teaspoon honey
salt to taste
1 tablespoon fresh parsley, chopped

1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
3
Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
4
Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
5
Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
6
Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Chile Oil:, 2 tablespoons olive oil, 1 tablespoon crushed red pepper, Carrot Dip:, and more.

Yes, Roasted Carrot Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Carrot Dip

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