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Creamy roasted carrot tahini dip with fresh vegetables

Roasted Carrot Tahini Dip: Creamy, Smoky & Vegan

Creamy vegan roasted carrot dip with tahini, lemon, cumin, smoked paprika and roasted garlic.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 cups (about)
Ingredients Method Notes

Ingredients
  

  • 1 lb carrots 450 g; 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

Method
 

  1. Heat oven to 400°F / 205°C.
  2. Toss carrots with 1 tbsp oil and half the salt; place garlic in a small foil packet.
  3. Roast 25–35 minutes, turning carrots once, until completely tender and lightly browned.
  4. Process carrots, roasted garlic, tahini, remaining oil, lemon, smoked paprika, cumin, remaining salt and pepper.
  5. Add 2 tbsp water, then more 1 tbsp at a time only if needed.

Notes

Roast until completely tender, allowing 25–35 minutes depending on the size of the carrot pieces. Add water gradually to keep the dip thick enough for vegetables.