Carrot Ginger Dip (Print)

Vibrant, creamy blend of roasted carrots, fresh ginger, and tahini. Perfect healthy appetizer or spread.

# 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

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.

# Top Tips:

01 -
  • The natural sweetness of roasted carrots creates a dip that even vegetable-averse friends will devour without realizing how nutritious it actually is.
  • You can prepare it days ahead which means less stress when hosting, and somehow the flavors meld and intensify beautifully in the refrigerator overnight.
02 -
  • Roasting the garlic alongside the carrots instead of using it raw completely transforms its flavor from sharp and pungent to sweet and mellow, a discovery I made after accidentally including a whole head instead of just one clove.
  • The consistency might seem too thick when first blended, but it will continue to relax as it sits, so resist the urge to thin it out immediately.
03 -
  • When selecting ginger, look for pieces with smooth, taut skin rather than wrinkled or dried out sections, and use the edge of a spoon to peel it effortlessly without wasting any of the precious flesh.
  • Save the pretty carrot tops if they came attached and use them in place of or alongside cilantro for garnish, creating a zero-waste statement and adding a slightly herbaceous note.
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