Roasted Carrot Dip
Breville Test Kitchen

Breville Test Kitchen

Roasted Carrot Dip

the Q™
the Q™ Product Details

the Q™

4 hrs total time

20 mins active time


Makes 3⅔ cups, 29 oz



  • ground turmeric icon
    ¼ tsp ground turmeric
  • sweet paprika icon
    ½ tsp sweet paprika
  • ground cumin icon
    ½ tsp ground cumin
  • ground cinnamon icon
    ⅛ tsp ground cinnamon
  • flaky sea salt icon
    1 tsp flaky sea salt


  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • medium carrot icon
    4 (21 oz) medium carrots

    ends trimmed, halved, cut into (¾-inch/2cm) pieces

  • medium yellow onion icon
    1 (5¼ oz) medium yellow onion

    peeled, cut into wedges

  • thick cilantro stem icon
    2 thick cilantro stems

    washed, chopped

  • extra-virgin olive oil icon
    ¼ cup (2 fl oz) extra-virgin olive oil


  • honey icon
    1 tbsp (¾ oz) honey
  • medium navel orange icon
    ½ (4¼ oz) medium navel orange

    peeled, pith and seeds removed

  • plain yogurt icon
    ⅔ cup (5½ oz) plain yogurt
  • canned drained chickpeas icon
    ½ cup (3¼ oz) canned drained chickpeas

    rinsed and well drained

To serve

  • toasted sliced almonds icon
    Toasted sliced almonds
  • cilantro leaves icon
    Cilantro leaves
  • extra-virgin olive oil icon
    Extra-virgin olive oil
  • freshly ground black pepper icon
    Freshly ground black pepper


  • 1Preheat the oven to 400°F. Combine the spices, salt and pepper in a small bowl.
  • 2Put the carrots, onion and cilantro stems in a roasting pan. Sprinkle with the spice mix. Drizzle with 2 tablespoons of the oil and turn to coat. Roast for 35-40 minutes, turning twice during cooking, until the carrots are tender. Remove from the oven and drizzle with the honey. Cover and set aside for 10 minutes to steam and soften, making it easier to blend.
  • 3Put the orange, yogurt, chickpeas and remaining 2 tablespoons oil in the blender. Add the carrot mixture, scraping any spice mix on the base of the pan into the blender. Secure the lid.
  • 4BLEND for 2 minutes in 10-15 second bursts, scraping down the side and base until almost smooth (dip should still have a little texture). Transfer to a bowl. Cover and refrigerate for 3-4 hours, until cold.
  • 5Spoon the dip into a shallow bowl, sprinkle with almonds and cilantro. Drizzle with extra virgin olive oil and top with pepper.
Gluten Free

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