Carrot Ginger Dip (Printable)

Vibrant creamy dip with roasted carrots, fresh ginger, and tahini. A healthy, vegetarian appetizer ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 pound 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 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper

→ Garnish

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

# Expert Hints:

01 -
  • It turns humble carrots into something that tastes like you spent hours on it, but really you just let the oven do the work.
  • The ginger gives it a gentle kick that wakes up your taste buds without overwhelming them.
  • You can make it ahead and it actually gets better after sitting in the fridge for a day.
  • Its one of those rare dips that feels light but still satisfies like something much richer.
02 -
  • Don't crowd the carrots on the baking sheet or they'll steam instead of roast, and you'll lose that sweet caramelized flavor.
  • If your dip tastes flat, it probably needs more salt and lemon juice, those two things are what make it sing.
  • Let the carrots cool a bit before blending or the heat can make the tahini turn bitter and the texture go weird.
03 -
  • Roast extra carrots and keep them in the fridge so you can whip up a batch of this dip anytime without turning on the oven.
  • Use the ripest, sweetest carrots you can find because their natural sugar is what makes this dip so special.
  • If your tahini is really thick, thin it with a little warm water before adding it to the food processor so it blends more easily.
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