This Roasted Carrot Dip is packed with flavour, easy to make and includes healthy ingredients like carrots, tahini, hemp hearts and spices. It’s perfect for snacking or adding to your appetizer spread and is vegan, gluten-free and bean-free!
If you have carrots floating around in the fridge that you’re not sure what to do with, turn them into this delicious and vibrant Roasted Carrot Dip!
Although it has some similarities to hummus, you won’t find any chickpeas here. Now I have nothing against them, but I wanted to make a bean-free option for those that don’t tolerate them well or are just looking for something a little different.
The carrots get roasted with onion and garlic to really bring out their natural sweetness, then paired with spices and nutty tahini for a dip that’s slightly sweet, smokey and completely delicious. I also just love the rich colour of it!
Looking for another delicious way to enjoy carrots? These baked carrot fries with paprika garlic aioli are super easy to make and taste amazing!
Ingredient notes
- Carrots: the star of the show! I like to leave the skins on and just give the carrots a good scrub, but feel free to peel them if preferred.
- Tahini: tahini adds a creamy consistency and rich, nutty flavour to the dip. It’s also a great source of healthy fats, certain essential amino acids, and minerals like magnesium, copper and zinc!
- Hemp hearts: for some healthy fats and protein, which helps to make this dip more balanced nutritionally.
- Onion: white or yellow onion will work here.
- Garlic: adds some great flavour to the dip, especially after roasting!
- Spices: we’re using a combination of smoked paprika, sweet paprika, cumin and cinnamon for some warmth and flavour that really compliments the sweetness from the carrots.
- Lemon: for some brightness and acidity.
- Sea salt and pepper
How to make roasted carrot dip
Below are pictures meant to provide a helpful visual overview of the recipe. Make sure to check out the full recipe with detailed instructions in the recipe card at the bottom of this post!
Step 1: Toss carrots, onion, and garlic with oil, salt and pepper.
Step 3: Add the roasted carrots, onion and garlic to a food processor, along with the rest of the dip ingredients.
Step 2: Bake until the carrots are tender and caramelized.
Step 4: Process until smooth and creamy. Then set in the fridge to allow the flavours to really come together before serving!
Serving
I typically enjoy eating this roasted carrot dip with crackers or veggies as part of an afternoon snack plate, but it’s actually super versatile! You could also serve it with pita bread or toasted sourdough, or try using it as a sandwich spread, in nourish bowls or as a topping for roasted vegetables.
More healthy dip recipes
If you make this Roasted Carrot Dip, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Roasted Carrot Dip
Ingredients
Carrots
- 1.5 lb carrots cut into 1/2 inch rounds
- 4 cloves garlic unpeeled
- 1/2 medium white onion chopped into quarters
- 2 tbsp avocado oil or olive oil
- Sea salt and black pepper
Dip
- 1/4 hemp hearts
- 1/4 cup tahini
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4-1/2 tsp ground cinnamon
- 1/4 tsp sweet paprika
- 3 tbsp fresh lemon juice
- 1/4 cup water plus more as needed
- Sea salt and black pepper to taste
- Extra-virgin olive oil for serving
- Garnishes: chopped fresh parsley and sesame seeds optional
Instructions
- Preheat oven to 400F. Place carrots, garlic and onion on a baking sheet lined with parchment paper and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Roast for 35-40 minutes or until very tender, tossing halfway through.1.5 lb carrots, 4 cloves garlic, 1/2 medium white onion, 2 tbsp avocado oil or olive oil, Sea salt and black pepper
- Once cool enough to handle, squeeze the garlic out of their skins and add to a food processor along with the carrots and onion. Add the remaining dip ingredients and process until smooth and creamy, adding more water if needed to thin it out. Taste and add additional salt, spices or lemon juice if desired.1/4 hemp hearts, 1/4 cup tahini, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4-1/2 tsp ground cinnamon, 1/4 tsp sweet paprika, 3 tbsp fresh lemon juice, 1/4 cup water, Sea salt and black pepper
- Transfer to a serving bowl (I like to set it in the fridge for at least 30 minutes to allow the flavours to come together). Drizzle with some olive oil and sprinkle with garnishes.Extra-virgin olive oil
