Smoky Roasted Carrot + Cumin Dip


 Prep Time : 10 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 90 Minutes | Difficulty : Easy

Hello my lovelies! This recipe is the result of two things. My love of snacking. And I accidentally bought double carrots when I ordered groceries. I have had fabulous carrot dips before at restaurants. A bit of a middle eastern theme is emerging this week. Anyway, it seemed the perfect time to come up with a delicious version at home. First we roast our carrots to bring out they honey sweetness. Then we let the food processor do all the work. Add this delicious dip to your next snack platter. Keep it in the fridge to dip flatbreads or pita chips into. Spread it into a wrap alongside hummus. It’s golden and packed with goodness. Best of all it’s delicious. Smooth and bursting with flavour. Let’s get cracking.

Heat the oven to 200C (395F). Line a rimmed baking sheet with baking paper. Wash the carrots and trim the tops. Don’t bother to peel. Waste of time and energy. Split the carrots into halves or quarters depending on how fat they are. Onto the baking sheet. Drizzle with olive oil and sprinkle salt and cracked pepper over.

Roast for 30 to 40 minutes until very soft. Turn the pieces after about 20 minutes to make sure they are cooking evenly. The carrots should be a bit shrunken and browning at the edges.

Let the carrots cool to room temperature. Put the carrots into the bowl of a food processor. Add the measured olive oil, lemon juice, water and yoghurt. Process until smooth. Add the paprika, cumin seeds, parsley and a little salt and pepper. Stir to combine.

Taste the dip. Does it need more salt? Acid? Smoke? Add a little of anything that is lacking and taste again. If the texture is a little tight or thick, stir in another tablespoon of water. Is it perfect now? Good. Serve drizzled with olive oil and sprinkled with toasted pumpkin and sesame seeds. Dip your heart out!

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Smoky Roasted Carrot + Cumin Dip


Prep Time : 10 + 10 mins | Cook Time : 30 mins | Total Time : 90 mins | Difficulty : Easy | Makes : approx. 1 cup

Sweet, salty, smoky dip laced with spices – celebrate the humble carrot!

Ingredients:

  • 1 pound (450 grams) carrots
  • olive oil, for drizzling
  • salt and cracked black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon greek yoghurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon chopped flat-leaf parsley
  • salt and cracked black pepper to taste
  • toasted pumpkin and sesame seeds, to serve

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Food processor or bullet style blender

Directions:

Heat the oven to 200C (395F). Line a rimmed baking sheet with baking paper. Wash the carrots and trim the tops. Don’t bother to peel. Waste of time and energy. Split the carrots into halves or quarters depending on how fat they are. Onto the baking sheet. Drizzle with olive oil and sprinkle salt and cracked pepper over.

Roast for 30 to 40 minutes until very soft. Turn the pieces after about 20 minutes to make sure they are cooking evenly. The carrots should be a bit shrunken and browning at the edges.

Let the carrots cool to room temperature. Put the carrots into the bowl of a food processor. Add the measured olive oil, lemon juice, water and yoghurt.

Process until smooth. Add the paprika, cumin seeds, parsley and a little salt and pepper. Stir to combine.

Taste the dip. Does it need more salt? Acid? Smoke? Add a little of anything that is lacking and taste again. If the texture is a little tight or thick, stir in another tablespoon of water. Is it perfect now? Good. Serve drizzled with olive oil and sprinkled with toasted pumpkin and sesame seeds. Dip your heart out!

Cook’s Notes:

  • Make sure your carrots are cooked until they are very soft to help them process nicely
  • Be careful adding seasoning, add a little at a time and taste often
  • This dip will deepen in flavour over time. Pop it in the fridge for a few hours and then bring back to room temperature to serve.

 – Keep this dip covered in the fridge for up to 5 days – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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11 thoughts on “Smoky Roasted Carrot + Cumin Dip

  1. I kept looking to see what kind of bean you used for this dip, and there’s no bean! I love this! It’s so pretty and I love the paprika. I would personally use ground cumin but I just don’t like biting down on certain seeds. Gorgeous dip!!!

    Liked by 1 person

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