Carrot Ginger Dip (Print Version)

A velvety smooth dip combining roasted carrots, fresh ginger, and tahini. This vibrant orange creation brings warmth and depth to any gathering.

# What You'll Need:

→ Vegetables

01 - 1.1 pounds carrots, peeled and cut into chunks
02 - 1 small garlic clove, peeled
03 - 1 tablespoon fresh ginger, peeled and chopped

→ Pantry

04 - 2 tablespoons extra-virgin olive oil, divided
05 - 2 tablespoons tahini
06 - 1 tablespoon lemon juice
07 - 1 teaspoon honey or maple syrup
08 - ½ teaspoon ground cumin
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper

→ Garnish (optional)

11 - Fresh cilantro, chopped
12 - Sesame seeds

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Toss the carrot chunks and garlic clove with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet.
03 - Roast for 25–30 minutes, until the carrots are tender and slightly caramelized. Let cool slightly.
04 - In a food processor, combine roasted carrots, garlic, ginger, tahini, lemon juice, honey or maple syrup, cumin, salt, and pepper.
05 - Blend until smooth, drizzling in the remaining olive oil. Add a splash of water if needed to reach desired consistency.
06 - Taste and adjust seasoning if necessary.
07 - Transfer to a bowl. Garnish with cilantro and sesame seeds if desired. Serve with fresh vegetables, pita chips, or crackers.

# Expert Tips:

01 -
  • The roasting transforms ordinary carrots into something sweet and deeply savory
  • It comes together in minutes but tastes like you spent much longer
  • Perfect for feeding a crowd without much fuss
02 -
  • Let the carrots cool slightly before blending, or the heat can make the tahini separate
  • The dip thickens as it chills, so make it a bit thinner than you think you need
03 -
  • Use the food processor to chop the ginger first before adding other ingredients to avoid any stubborn chunks
  • Taste before adding more salt as the tahini adds its own subtle salinity
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