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Roasted Carrot Dip
Roasted Carrot Dip
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your party with a spicy homemade chile oil-infused roasted carrot dip.
Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon crushed red pepper
  • 1.5 pounds carrots, peeled and chopped into 1 1/2-inch chunks
  • 0.5 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground coriander
  • 0.125 teaspoon ground turmeric
  • 2 tablespoons tahini
  • 1 teaspoon honey
  • salt to taste
  • 1 tablespoon fresh parsley, chopped
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and prepare a baking sheet with parchment paper.
  • In a small saucepan over medium-high heat, gently warm olive oil for about 1 minute until it starts to shimmer. Stir in crushed red pepper, then remove from heat and allow the flavors to meld while you continue with the recipe.
  • Combine carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric in a bowl, then spread evenly onto the prepared baking sheet.
  • Roast in the preheated oven for 30 minutes until soft, giving them a toss halfway through. Remove from the oven and let them cool.
  • Add tahini, honey, and more salt to the cooked carrot mixture in the food processor. Process until creamy.
  • Transfer the dip to a small serving bowl using a spoon. Separate the chile oil by straining it into a small dish, discarding the crushed red pepper. Drizzle the desired amount of oil over the dip and finish by garnishing with parsley.

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