Roasted Carrot Ginger Dip (Printable Version)

Vibrant creamy dip made from roasted carrots and fresh ginger. Perfect healthy appetizer or spread, vegetarian and dairy-free.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs 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 - ½ teaspoon ground cumin
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper

→ Garnish (optional)

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 Tips:

01 -
  • The natural sweetness of roasted carrots balances perfectly with zingy ginger, creating layers of flavor that store-bought dips never achieve.
  • Its beautiful orange color brightens any table, and Ive watched even vegetable-skeptics reach for second and third helpings.
02 -
  • Roasting the garlic alongside the carrots instead of using it raw prevents that harsh, lingering garlic breath while still infusing the dip with mellow, aromatic flavor.
  • The dip actually tastes better after sitting overnight in the refrigerator, as the flavors meld and deepen, so its perfect for making ahead.
03 -
  • If your carrots arent naturally sweet enough, roast them with a tiny drizzle of honey to encourage caramelization and bring out their natural sugars.
  • For the silkiest possible texture, remove the stringy core from your fresh ginger by slicing against the grain and picking out the visible fibers before chopping.
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