A carrot-forward vegan dip with tahini, lemon, cumin, smoked paprika and roasted garlic.
Roasted carrots remain the main ingredient in this dip. Tahini adds sesame flavor and body, while smoked paprika supplies the smoky note.
Why stir tahini first?
Tahini commonly separates in the jar, so stir it before measuring. Tahini is made from sesame seeds and should be treated as a sesame-containing ingredient.
Too thick or too thin?
Add water gradually when too thick; add more roasted carrot first when too thin. See How to Fix a Watery Dip.
Best vegetables
Cucumber, celery, peppers, cauliflower, broccoli, radishes and endive work well. See Best Vegetables for Dipping.
Storage
Use the central storage guide.
Recipe card
Roasted Carrot Tahini Dip: Creamy, Smoky & Vegan
Prep: 10 min · Cook: 35 min · Total: 50 min · Yield: About 2 cups
Ingredients
- 1 lb / 450 g carrots, peeled and cut into 1/2-inch pieces
- 2 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, unpeeled
- 1/4 cup well-stirred tahini
- 2 tbsp fresh lemon juice
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp fine salt, divided
- 1/4 tsp black pepper
- 2–4 tbsp cool water, only as needed
Instructions
- Heat oven to 400°F / 205°C.
- Toss carrots with 1 tbsp oil and half the salt; place garlic in a small foil packet.
- Roast 25–35 minutes, turning carrots once, until completely tender and lightly browned.
- Process carrots, roasted garlic, tahini, remaining oil, lemon, smoked paprika, cumin, remaining salt and pepper.
- Add 2 tbsp water, then more 1 tbsp at a time only if needed.
