carrot dip

What You'll Need:

  • 1 pound carrots, tops removed, scrubbed clean
  • 1 medium onion, cut into chunks
  • 1 head of garlic, roasted whole and squeezed out of the peel
  • 1 tablespoon olive oil (plus more for loosening dip)
  • 1 teaspoon of salt
  • ¼ cup tahini
  • Juice from one lemon
  • 1 tablespoon of ground cumin
  • ½ teaspoon smoked paprika
  • Crackers, toasts, or veggies to serve


Preheat the oven to 400° Fahrenheit. Coat the carrots and onion chunks with olive oil and spread out on a sheet pan. Roast for about 20 minutes, turning once, until carrots and onions are tender and very caramelized. Remove from the oven and let cool slightly. Cut the carrots into chunks and add to the food processor along with the onions and garlic. Pulse a couple of times and then remove the lid and scrape down the sides and add tahini, lemon juice, cumin, salt, and smoked paprika. Process until smooth. If your dip is too stiff, add a tablespoon or two of olive oil to loosen and blend once more. Serve with crackers, toasts, or veggies.