Save I blended my first batch of this dip on a Thursday afternoon when I had nothing but carrots rolling around in the crisper and a stubborn need to avoid the grocery store. The kitchen smelled like honey and cumin within minutes, and I remember scraping the bowl clean with a celery stick before I even plated it. My neighbor knocked just as I was adding the second drizzle of olive oil, stayed for tea, and left with half the bowl. That was three years ago, and she still asks if I have any in the fridge.
I brought this to a potluck once, tucked between a cheese board and someone's seven-layer bean situation. I watched a toddler dip carrot sticks into it with intense focus, and by the end of the night, my bowl was the only one scraped totally clean. A friend cornered me by the coats and made me text her the recipe right there. It was the kind of quiet win that makes you feel like you know something most people don't.
Ingredients
- Carrots: Use the sweetest ones you can find, roasting concentrates their natural sugars and gives the dip that caramelized depth you can't fake.
- Fresh ginger: A little goes a long way, peel it with the edge of a spoon and chop it finely so it blends without leaving fibrous bits.
- Garlic clove: Roasting it mellows the sharpness into something almost buttery, which keeps the dip from tasting too aggressive.
- Tahini: This adds creaminess and a nutty backbone, make sure to stir the jar well since the oil separates.
- Lemon juice: Freshly squeezed is always better, it brightens everything and cuts through the richness of the tahini.
- Honey or maple syrup: Just enough to balance the acidity and round out the ginger's bite without making it sweet.
- Ground cumin: A half teaspoon brings warmth and a faint smokiness that makes people ask what the secret ingredient is.
- Extra-virgin olive oil: Use a good one for drizzling at the end, it adds silkiness and a peppery finish.
- Salt and black pepper: Taste as you go, roasted vegetables can be unpredictable and you want to season confidently.
Instructions
- Roast the carrots:
- Preheat your oven to 200°C (400°F), toss the carrot chunks and garlic with a tablespoon of olive oil and a pinch of salt, then spread them on a baking sheet. Roast for 25 to 30 minutes until they're tender and the edges are starting to caramelize, then let them cool slightly so they don't scorch the tahini.
- Blend until smooth:
- Combine the roasted carrots, garlic, ginger, tahini, lemon juice, honey, cumin, salt, and pepper in a food processor. Blend while drizzling in the remaining olive oil, adding a splash of water if it looks too thick, until the dip is silky and completely smooth.
- Taste and adjust:
- Stop the processor and taste with a spoon, adding more salt, lemon, or a pinch of cayenne if you want heat. This is your moment to make it yours.
- Serve:
- Transfer to a bowl, garnish with chopped cilantro and sesame seeds if you like, and serve with fresh vegetables, pita chips, or whatever you have on hand. It's forgiving and friendly with almost anything crunchy.
Save One evening I served this alongside roasted chicken and watched my brother, who usually avoids vegetables, dip his bread into it three times before asking what it was made of. When I told him it was just carrots, he looked genuinely confused, then went back for more. That moment taught me that sometimes the best compliment is quiet disbelief.
How to Store and Reheat
This dip keeps beautifully in an airtight container in the fridge for up to five days, and the flavors actually deepen as it sits. Bring it to room temperature before serving, or give it a quick stir with a splash of water or olive oil if it thickens up. I've never needed to reheat it, but if you want it warm, a gentle zap in the microwave for 20 seconds does the trick without separating the tahini.
What to Serve It With
I love this with raw bell pepper strips, cucumber slices, and those little rainbow carrots you find at the farmers market. It also works as a spread on sandwiches or grain bowls, and I've smeared it on toast with a fried egg on top more times than I can count. If you're serving it for a crowd, set out pita chips, crackers, and a handful of fresh herbs so people can build their own little bites.
Make It Your Own
Once you've made this a few times, you'll start to see where you can nudge it in different directions. I've added a handful of roasted red pepper for smokiness, swapped the ginger for fresh turmeric when I had it, and even stirred in a spoonful of harissa when I wanted heat. The base is forgiving, so don't be afraid to follow your instincts and taste as you go.
- Try adding a pinch of smoked paprika for a deeper, earthier flavor.
- Swap tahini for Greek yogurt if you want something tangier and lighter, though it won't be dairy-free anymore.
- For extra richness, drizzle a little toasted sesame oil over the top just before serving.
Save This dip has a way of making any gathering feel a little more thoughtful, even if it's just you and a handful of crackers on a quiet Tuesday. Keep the recipe close, it's the kind of thing you'll want in your back pocket.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, this dip keeps well in the refrigerator for up to 5 days in an airtight container. Store it covered to prevent drying out.
- → How do I adjust the consistency?
Add water one tablespoon at a time while blending until you reach your desired thickness. For a thinner consistency, add more water or extra olive oil.
- → What are good serving options?
Serve with fresh vegetable crudités, pita chips, crackers, or use as a spread for sandwiches. It pairs beautifully with grilled meats and roasted vegetables.
- → How can I make it spicier?
Add a pinch of cayenne pepper or fresh chili flakes to the food processor when blending. Start with a small amount and adjust to your heat preference.
- → Is there a dairy-free alternative to tahini?
For dairy-free options, keep the tahini as is. If you want a lighter version, Greek yogurt works well as a substitute, though it won't be dairy-free.
- → What allergens should I be aware of?
This dip contains sesame from tahini. Check labels carefully as tahini may contain traces of nuts or gluten depending on the brand and processing facility.