Roasted Carrot Dip

Got any stray carrots floating around in fridge limbo? Then put ’em to good use in this delicious and easy roasted carrot dip recipe. Carrots, when roasted to perfection in the oven, become much sweeter and goldenly unctuous. Combine the sweet tang of roasted carrots with savory spices like cumin and chili powder, as well as a fair amount of lemon juice and olive oil, and you’ve got yourself a truly delectable dip – remarkably good for crackers, toasted bread or fresh veggies to plunge into as an appetizer.

Roasted Carrot Dip Ingredients

Just 10 fairly common ingredients stand between you and a perfect roasted carrot dip!

• Large carrots
• Walnut halves
• Ginger root
• Garlic cloves
• Lemon juice
• Olive oil
• Ground cumin
• Chili powder
• Salt
• Ground black pepper

Pleasure is the carrot dangled to lead the ass to market; or the precipice.”

– Robinson Jeffers

How To Roast Carrots

Here’s how to roast carrots perfectly for this roasted carrot dip recipe.

1. Preheat the oven to 400°F, and line a baking sheet with parchment paper (parchment paper is optional, but recommended).
2. Halve 3 to 4 large carrots so that they are even in size and shape, lightly coat them with olive oil and then lay them flat side down on the parchment-lined baking sheet. Sprinkle with salt and ground black pepper.
3. Bake for 20 minutes, flip the carrots over, and bake for another 15 minutes, or until entirely tender and soft when poked with a fork.

And there you have it – perfectly roasted carrots, every time!

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”

– Jim Davis

Toasting Walnuts

If you want to get as much flavor as possible into this vegan roasted carrot dip, then consider toasting the walnut halves in a pan over medium heat before adding them to the food processor.

Toasting any kind of nut is a fantastic way of bringing forth another dimension to them; walnuts, when toasted, develop even more of an earthy, savory depth of flavor.

Simply add the nuts to a warm pan, and toast them for around 5 minutes. You’ll know when they’re done when they become fragrant, and some of them may begin to brown and darken.

After that, they’re ready to be pulsed together with the garlic and ginger root, and then blended together with all the other ingredients.

Toasting nuts is second-nature now to me now. This simple in-between-step technique is great for when you’re making pesto, too – as in this spinach pesto recipe.

I know the pleasure of pulling up root vegetables. They are solvable mysteries.”

– Novella Carpenter

Tips & Tricks For Roasted Carrot Dip

• Make sure all the carrots are evenly cut before roasting them. This ensures that they all cook at relatively the same amount of time. If you have some that get a bit more brown and toasty, that’s no big deal. If you don’t have uniform cuts, then be sure to remove the smaller sections from the oven earlier than you would the bigger ones.
• Pulsing the toasted walnuts together with the garlic and ginger before you add the rest of the ingredients will guarantee that you don’t have any large chunks of garlic or ginger in your roasted carrot dip.
• If you have to store the carrot dip, then do so in the fridge in an air-tight container, and then lightly reheat the dip before serving. Adding a bit of temperature to the dip helps to bring out the flavors more. That said, the dip is still very good cold.

Looking for another dip? Then try this delicious 5 ingredient roasted garlic hummus!

The day is coming when a single carrot, freshly observed, will set off a revolution.”

– Paul Cezanne

I hope that you enjoyed this vegan roasted carrot dip recipe. If you did, consider leaving me a comment and recipe rating before you go.

May you have good food in good company,

That Vegan Nephew