Roasted Carrot Dip

This roasted carrot dip combines the natural sweetness of oven-roasted carrots with tangy yogurt, nutty tahini, and bright lemon juice. Smooth and savory with a hint of spice, it’s a colorful, wholesome spread that pairs beautifully with crackers or fresh veggies.

Recipe Information

Total Time:

Yield:

1¾ cups

Ingredients

1 pound carrots, peeled, quartered

2 tablespoons olive oil, divided

1 teaspoon coarse kosher salt

¼ cup tightly packed fresh Italian parsley

½ cup plain Greek yogurt

2 tablespoons fresh lemon juice

2 tablespoons tahini

2 cloves garlic, peeled

½ teaspoon ground cumin

Spiralized carrots, for garnish

Toasted walnuts, for garnish

Fresh cracked black pepper, for garnish

Directions

Preheat oven to 425°F.
In a medium bowl, toss quartered carrots with 1 tablespoon olive oil and salt. Transfer to a large rimmed pan. Roast for 30 to 35 minutes or until slightly browned and fork-tender. Remove from oven and cool slightly.
In a food processor, combine roasted carrots, parsley, yogurt, lemon juice, tahini, remaining 1 tablespoon olive oil, garlic and cumin. Cover and pulse until smooth, stopping to scrape down the sides as needed.
Transfer dip to a serving bowl. Garnish with spiralized carrots, walnuts and fresh cracked pepper, if desired.