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Roasted Carrot dip

Roasted Carrot Dip

1 pound peeled, chopped carrots 

2 unpeeled garlic cloves

1 Tablespoon Olive oil for roasting & 2-3 Tablespoons Olive Oil later

1 tsp cumin 

Salt and Pepper to taste 

3 Tablerspoons Tahini 

Fresh Cilantro (optional)

Bread sticks/pita or something to dip into the carrot dip


Preheat oven to 400 F. 

Peel Carrots and chop them. Put them in a bowl with the dry spices and 1 Tablespoon olive oil to coat them. Spread the carrots on a baking pan and add a bulb of garlic on the pan to roast. 

Roast everything about 25 minutes, tossing halfway to cook evenly. The vegetables will brown and caramelize. 

Let the carrots cool. Then add them to a food processor with garlic, tahini, chopped cilantro (1Tablespoon), the juice of 1 lemon & 5 Tablespoons water. 

Add olive oil, salt & pepper until desired texture reached. Should look like hummus. Top with more oil and chopped cilantro if desired or serve it plain with more lemon juice.