Roasted Carrot Ginger Dip (Printable)

Vibrant creamy dip featuring roasted carrots, fresh ginger, and tahini. Vegetarian, gluten-free, and dairy-free appetizer.

# 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

# 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 -
  • It turns humble carrots into something that feels special enough for guests but easy enough for a regular Tuesday.
  • The ginger gives it a gentle warmth that makes you want to keep reaching for more.
  • Its naturally vegan and gluten-free, so you can serve it to almost anyone without a second thought.
  • Leftovers actually taste better the next day once the flavors have mingled.
02 -
  • If your tahini is separated and oily on top, stir it really well before measuring or your dip will be grainy and bitter.
  • Roasting the garlic with the carrots makes it sweet and mellow, raw garlic will overpower everything.
  • Add water slowly during blending, its easier to thin it out than to thicken it back up.
03 -
  • Use a high-speed blender instead of a food processor if you want an ultra-smooth, almost whipped texture.
  • Roast the carrots on parchment paper for easier cleanup and to prevent sticking.
  • Make a double batch and freeze half in a freezer-safe container for up to three months, thaw overnight in the fridge and stir before serving.
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