This roasted carrot tahini dip is so flavourful and creamy, and super healthy too! The roasted carrots have a beautiful sweetness, and are so tasty combined with tahini, garlic and sweet paprika. An easy to make dip for your summer gatherings!
Dips and spreads always feel a little fun, and are perfect for sharing platters or outdoor dining. If you are looking for some more dip inspiration, then how about my whipped ricotta dip with honey and herbs, or my cottage cheese tzatziki? Both creamy and delicious!
Served with crudites, breads or crackers, this vegan roasted carrot dip is a perfect accompaniment to a spread of dishes for a buffet lunch or dinner, BBQ or picnic. It's very easy to make, with just some time in the oven and then a quick blend!
Love all things carrots? Do check out my carrot ketchup for your next healthy fast food dinner!
This recipe was updated with a slightly amended recipe and tips, as well as new photographs on 6 May 2022.
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⭐ Why you'll love this dip
- Perfectly sweet and savoury. The carrots have a lovely touch of sweetness when roasted, which pairs so well with the creamy tahini.
- Hummus alternative. For those that aren't keen on chickpeas, this is a great alternative. In fact, it can be thought of as a carrot hummus without chickpeas!
- Easy to make. The recipe has a just few simple steps and very little 'hands on' time.
🥕 Ingredients
This roasted carrot dip has minimal ingredients, and many are pantry (or fridge!) staples. Some notes on a few of them:
- Carrots - so delightfully sweet when roasted in the oven. Be sure to dice them if they are on the larger size to reduce cook time.
- Tahini - gives a creaminess that feels a little like hummus. I suggest using light rather than dark tahini for a more creamy and 'lighter' taste.
- Garlic and sweet paprika - these flavour the carrot dip so well. The Szeged sweet paprika is good.
- Pumpkin seeds - I suggest using raw seeds that haven't been roasted or salted as that would likely overpower the flavour of the dip.
📖 Variations to the recipe
Adjust the amount of garlic to taste preference.
If apple cider vinegar doesn't work for you (this may be more the case for my low histamine readers), then you can easily swap out for white distilled vinegar or leave out completely. Alternatively, lemon juice can be used if this suitable for you.
If you aren't on a low histamine diet, then using hot paprika is an option. Don't use too much though as it is, well, hot!
🔪 Step by step instructions
Such a simple recipe, there are only a few steps to make this roasted carrot tahini dip.
Step 1
Peel and dice the carrots into small pieces (this helps reduce cook time, particularly if the carrots are on the larger side) (image 1).
Step 2
Place the carrots on a lined baking tray. Drizzle with olive oil and sprinkle over the sweet paprika. Roast the carrots for 30 minutes, or until fork tender (image 2). Set aside to cool.
Step 3
Add all the ingredients, aside from the toppings into your blender cup or food processor (image 3), and then blend (image 4).
Spoon into your serving bowl and top with pomegranate, pumpkin seeds and fresh herbs. Serve immediately and enjoy!
💭 Recipe tips and notes
- Check that the carrots are fork tender and cook for a little longer if required. They need to be soft in order to blend with the other ingredients.
- Adjust the amount of garlic and paprika to taste preference.
- If the dip seems too thick when blended add a further teaspoon of water at a time to the consistency you prefer.
📋 Equipment needed
Blender or food processor - to blend the dip. I use a Nutribullet but any blender should work well.
Baking tray and parchment paper - to roast the carrots on.
🥣 More dips and pesto recipes
Summer BBQs and picnics are always better with some dips and sauces! You may like to try my spicy zucchini baba ganoush or my cottage cheese dill dip. Some other recent recipes to enjoy:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you like the recipe!
📖 Recipe
Carrot Tahini Dip
Equipment
- Baking tray
- Small bowl
Ingredients
- 4 large carrots diced
- 2 teaspoon extra virgin olive oil divided
- ⅛ teaspoon tahini
- ½ garlic clove optional
- ½ teaspoon sweet paprika more to taste
- ½ teaspoon apple cider vinegar
- 1 tablespoon water adjust as needed
- pinch salt
- pinch black pepper optional
For the toppings
- 1 tablespoon pomegranate seeds
- pinch fresh parsley
- 1 teaspoon pumpkin seeds
Instructions
- Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
- Peel and dice the carrots into small pieces.
- Spread the carrots on the baking tray. Drizzle with olive oil and sprinkle over the sweet paprika. Toss to coat the carrots. Roast the diced carrots for 30 minutes, or until fork tender, and then leave to cool.
- Add the carrots to a blender together with the other ingredients (other than the toppings). Blend until smooth. Adjust with more water if required for a thinner consistency.
- Spoon into a bowl and sprinkle on the garnishes.
Notes
- Dice the carrots into bite size pieces.
- Check the carrots after 20 minutes, and then keep an eye on them. Cook time will vary depending upon the size of the carrots, and you want nicely fork tender pieces and definitely not burnt!
- Adjust the amount of garlic and paprika to preference.
- If lemon juice works for you, it can be used in place of the vinegar.
- Adjust the consistency of the dip. More water will help to thin.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- tahini, as sesame seeds score a 1.
- garlic, which scores a 1.
- apple cider vinegar, which scores a 1. If you prefer, you can substitute for white distilled vinegar which scores a 0 on the SIGHI list.
- black pepper, which scores 2.
Caroline Thomson says
Claire, do you think this would freeze if there are leftovers? As I presume it would not be advisable to keep it in the fridge and consume it over a few days.
I’ve just found your site (I’m on a low histamine diet for Long Covid) and it’s so helpful. Thank you! I made your honey and ginger cod last night and all the family enjoyed it.
throughthefibrofog says
Hi Caroline! I'm glad you like the site, and the family all enjoyed the cod recipe. In terms of the dip, I haven't tried freezing it myself. I wonder if it would go a bit dry? Maybe reduce the quantities and freeze a tiny bit to see if it works out ok?
Deb says
This tastes so good, but is so thick. Any ideas what I might be doing wrong?
throughthefibrofog says
It's supposed to be quite thick, but if you prefer then you could just thin it down with some water. That should work out fine!
Katie says
Hmmmm....I love humus, but I have noticed I don't feel well after eating it. This may be why.
throughthefibrofog says
It could be that you have an issue with some fodmaps too? Chickpeas can be tricky for that issue. Hope you like the carrot dip alternative!