Roasted Carrot Ginger Dip (Printable Page)

Vibrant creamy dip featuring roasted carrots, fresh ginger, and tahini. A healthy, vegetarian appetizer ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 1.1 lbs 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

# Steps:

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 Advice:

01 -
  • The roasting process transforms ordinary carrots into caramelized morsels of sweetness that will make you wonder why youve been relegating carrots to side dishes all this time.
  • Its endlessly adaptable - Ive served it as an elegant starter at dinner parties and packed it in lunchboxes for weekday sandwiches with equal success.
02 -
  • Roasting the carrots is non-negotiable - I once tried to save time by boiling them and the dip turned out watery and bland without those concentrated, caramelized flavors.
  • The dip actually improves after resting overnight in the refrigerator, allowing the flavors to meld and deepen in a way that makes it worth planning ahead.
03 -
  • For maximum flavor extraction, mince the ginger and let it sit with the lemon juice for 5 minutes before adding to the processor - this releases those volatile oils that might otherwise get lost in blending.
  • If your tahini has separated, warm the entire jar in a bowl of hot water for 10 minutes before measuring - this creates a smoother emulsion and prevents the dip from breaking.
Go Back