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Delicious vegan Roasted Carrot Dip with tahini and cumin.
Sweet and savory with a little bit of spicy come together in this flavor-packed Moroccan style Roasted Carrot Dip. This dip/spread is not only super simple and easy to make, but also budget-friendly, and of course most importantly very delicious. It’s great for dipping veggies or crackers, or used as a bread spread on toast or in sandwiches. And maybe surprising, but it makes a brilliant pasta sauce as well.
This spread has been a massive favorite of mine for almost 10 years. A Moroccan friend made it for a potluck once, and I was instantly blown away by the taste. The roasted carrots, the tahini and the cumin is such an amazing combo, I remember I couldn’t stop making this dip over and over again for months.
What I really love about this Roasted Carrot Dip, is that it’s extremely customizable. I feel like the earthy and sweet roasted carrots, the fragrant cumin and a tiny bit of lemon juice is what makes this dip so irresistible, then everything else can come and go:
- You can add white beans, lentils, or chickpeas to make the dip thicker, but you can also totally omit them.
- Add a few tablespoons of olive oil or vegetable oil to the dip for extra creaminess, or keep it all completely oil-free.
- Tahini is an awesome addition here, but definitely not a must either.
- I like to use coriander, smoked paprika, and chili powder for this dip, but there are million other amazing spicing you could try as well. Just make sure you don’t forget about the cumin!
- For a darker color I often add tomato or paprika paste to the dip, but these are also totally optional.
- Feel free to also play around with acidity and sweetness. Add more or less lemon juice and vinegar, according to your likings, and don’t be afraid of adding a bit more maple syrup if you like your dip on a sweeter side.
- I personally like to keep this dip as thick as possible, but for a lighter version or for a pasta sauce add a few tablespoons of water.
- The topping options are also endless here. Try different toasted nuts and seeds, fresh herbs, pomegranate seeds, or pickled onions.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Roasted Carrot Dip
- Total Time: 45 minutes
Ingredients
- 500 g/1 lb of carrots
- 1 cup of cooked white beans
- 2.5 tbsp tahini
- 3 cloves of garlic
- 1 tbsp paprika paste
- 1 lemon, juice
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1–3 tbsp olive oil (optional)
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- salt, pepper
For toppings:
- toasted pine nuts
- fresh herbs
- pomegranate seeds, etc.
Instructions
- Cut carrots into 2 cm/1 inch chunks, then arrange them on a baking tray in a single layer. Sprinkle with salt and pepper, and brush with a tablespoon of oil, if using. Bake at 200°C/400ºF for 30-40 minutes, or until carrots are cooked and lightly browned on the edges.
- Add roasted carrots and the rest of the ingredients to a food processor, and blend until creamy. Adjust seasoning to your liking.
- To serve top with parsley, toasted pine nuts, or pomegranate seeds. Enjoy!
- Prep Time: 5 mins
- Cook Time: 40 mins
Definitely my kind of dip and I do love to use white beans in my dips too. Thanks for sharing, Evi.
White beans really make dips so creamy and delicious 😉
This carrot dip looks amazing, what a lovely colour. I bet is delicious too.
Thanks, Anca 🙂
dip sound delicious.
have a great day
Thank you so much 🙂
Wow, this seems amazing! I love how you provide so many different options for it too 🙂 Thank you for sharing it with us <3 Wishing you a beautiful day 🙂
Thank you so much ❤️
Love such healthy dips! This looks perfect <3
Thanks 🙂
I love dips or bread spreads, I always have at least one homemade sort in the fridge (now is Polish cream cheese with radishes 🙂 ), but I have never combined carrots with beans. I will try this!
I’m the same, love love love dips and always have a homemade one in the fridge 😛
Lovely, this one of my favourites, looks delicious..
Thank you so much 🙂
Aaaah, Evi, it´s awesome!!! I didn´t have any canned beans, and only the red lentils were quick. They work here very good! And i didn´t use a whole lemon, i just have to be careful if i want my husband eat the dishes :-). Beside that he only eats raw carrots, so i didn´t tell him what exactly the ingredients are. He likes it, it´s a big compliment! 😀 Thank you for the recipe!
Hahaha, what a compliment! I know it’s hard with picky husbands sometimes… 😀 But I’m super happy he enjoyed it at the end.
The red lentils are a great idea, I’ll definitely try it next time, thanks for the idea!