Roasted Carrot Dip Recipe

Name: Roasted Carrot Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g carrots, peeled and cut into chunks; 1 teaspoon ground cumin; 1 teaspoon cumin seed; 1 tablespoon soft brown sugar; 2 tablespoons olive oil; 2 tablespoons fresh ginger, grated; 1 1/2 tablespoons tahini; 1/4 cup water (optional); salt; pepper

Servings: persons

500 g carrots, peeled and cut into chunks
1 teaspoon ground cumin
1 teaspoon cumin seed
1 tablespoon soft brown sugar
2 tablespoons olive oil
2 tablespoons fresh ginger, grated
1 1/2 tablespoons tahini
1/4 cup water (optional)
salt
pepper

1
Preheat oven to 200u00b0C.
2
Place carrots in a roasting pan. Add ground cumin, cumin seeds and sugar. Drizzle with 1Tbsp of the olive oil.
3
Mix well to coat carrots evenly with mixture.
4
Roast for 15 minutes or until caramelised and soft.
5
Place into a food processor. Add ginger, 1 Tbsp olive oil and tahini.
6
Blend until pureed.
7
Add water at this stage if you want a thinner consistency.
8
Leave for several hours before serving to allow flavours to blend.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 500 g carrots, peeled and cut into chunks, 1 teaspoon ground cumin, 1 teaspoon cumin seed, 1 tablespoon soft brown sugar, 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

How did you like this recipe?

Frequently Asked Questions