Roasted Carrot Dip

Roasted Carrot Dip

4 hrs total time

20 mins active time


Makes 3⅔ cups, 29 oz



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


  • Freshly ground black pepper

    to season

  • 4 (21 oz) medium carrots

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

  • 1 (5¼ oz) medium yellow onion

    peeled, cut into wedges

  • 2 thick cilantro stems

    washed, chopped

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


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

    peeled, pith and seeds removed

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

    rinsed and well drained

To serve:

  • Toasted sliced almonds
  • Cilantro leaves
  • Extra-virgin olive oil
  • 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.

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