Carrot Ginger Dip (Printable Version)

Creamy roasted carrot dip with fresh ginger, tahini, and lemon. Healthy appetizer in 40 minutes.

# Ingredient List:

→ Vegetables

01 - 1.1 pounds 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 (optional)

11 - Fresh cilantro, chopped
12 - Sesame seeds

# Directions:

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. Transfer to a bowl. Garnish with cilantro and sesame seeds if desired. Serve with fresh vegetables, pita chips, or crackers.

# Expert Advice:

01 -
  • It turns humble carrots into something creamy and addictive without any dairy or complicated techniques.
  • The roasted sweetness plays beautifully against the bright ginger and earthy cumin, making every bite interesting.
  • You can make it ahead and it actually tastes better the next day when the flavors have had time to mingle.
  • It works as a dip, a sandwich spread, or even stirred into warm grains for a quick lunch.
02 -
  • Don't skip the roasting step, boiled or steamed carrots just won't give you the same sweet, caramelized flavor that makes this dip special.
  • If your dip tastes flat after blending, it probably needs more salt or a bit more lemon juice to wake everything up.
  • Let the roasted carrots cool slightly before blending or the heat can make the tahini taste bitter and the texture grainy.
03 -
  • Use the freshest ginger you can find, old ginger can taste woody and harsh instead of bright and zesty.
  • Drizzle a little extra olive oil on top just before serving for a glossy finish that makes it look like it came from a cafe.
  • Taste your tahini before adding it, some brands are more bitter than others and you might need an extra squeeze of lemon to balance it out.
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