Condiments
Roasted Carrot Dip
By Samira Kazan
updated March 28, 2025
This roasted carrot dip is inspired by Ummak Huriyya, a Tunisian carrot salad combining carrots, onion, garlic, and a selection of spices and aromatics for a flavorful dip/spread. Plus, this carrot “pâté” is gluten-free, dairy-free, and 100% vegan!
If there’s anything that being on Crazy Delicious taught me, it’s that carrots, while humble, are packed with potential! So alongside creamy carrot soup , roasted carrots , and carrot leaf pesto , now it’s time to whip this ingredient up into a moreish roasted carrot dip.
This carrot dip is smoky, savory, and slightly sweet. It combines roasted, lightly caramelized carrots, with onion, garlic, ginger, and a blend of spice. It might even compete with some of my household faves like creamy hummus and smoky baba ganoush . Plus, unlike most roasted carrot dips, this version is chickpea and tahini -free.
This is inspired by a Tunisian mashed carrot salad (ummak huriyya), which combines most of the same ingredients plus the addition of harissa into a chunky carrot appetizer.
Best of all, all you need is 10 simple ingredients (plus salt & pepper), most of which are probably already in your kitchen. The resulting carrot “pâté” is perfect for sharing as a carrot appetizer during the Holidays, a dipping snack with cucumber and crackers, or a spread to up your sandwich/ toast game!
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- The Ingredients
- How to Make Roasted Carrot Dip
- How to Store Roasted Carrot Dip
- What to Serve With Roasted Carrot Dip/Spread?
- Recipe Notes & Variations
- More Simple Dip Recipes
- Roasted Carrot Dip Recipe
The Ingredients
- Carrots : one of the best things about this recipe is that it will work even with carrots starting to go a little limp. It’s a great way to bring life back to those carrots!
- Olive oil : use high-quality olive oil for the best results.
- Aromatics : I used a simple combination of onion, garlic, and ginger.
- Lemon : to help add freshness and “zing” to the carrot dip.
- Spices : I use cumin, paprika, cinnamon, salt, and pepper.
- Parsley : fresh parsley, please. Alternatively, you could try it with other fresh herbs like cilantro.
Optional add-ins and variations
- Nuts : adding nuts to this carrot dip will make a more decadent spread and add heart-healthy fats. I recommend walnuts, almonds, or pistachios – lightly toasted, first.
- Harissa : for even more inspiration from the Tunisian carrot salad, you can add a little harissa paste to the dip to add smoke and heat. Otherwise, for spice, you could add in a pinch of red pepper flakes.
- Simple carrot dip : for a super simple dip that lets the carrot “shine”, you can choose to omit or reduce the cumin, garlic, and/or ginger (which are robust flavors).
- Other spices : carrots pair well with all sorts of spices, including allspice, sumac, turmeric, etc. For a little spice, you could even add in a pinch of cayenne.
- Other vegetables : a little bit of roasted sweet potato or butternut squash would pair wonderfully with the flavors in this carrot dip. Roasted beets may also work, but I haven’t tried.
- Sweetness : I find the natural sweetness of the roasted carrots more than enough in this mashed carrot salad. However, feel free to add a drizzle of maple or honey for more.
How to Make Roasted Carrot Dip
Step 1: Roast the ingredients
Start by peeling the carrots – if you have a “no peel” variety, you can skip this.
Then spread the carrots, cinnamon, and onion and garlic (peel still on) across a parchment-lined baking tray. Brush the carrots with a bit of oil, and then roast in the oven at 400ºF/200ºC for about 15 minutes, or until the carrots are beginning to become tender.
For a super smooth carrot dip, I recommend reducing the heat to 350ºF/175ºC and roasting until the carrots are tender to the middle; this can take up to an hour. To reduce the baking time, chop the carrots into smaller 2-inch pieces, first, and then 30 minutes is usually enough.
Step 2: Blend the carrot dip
First, remove the skin from the roasted onion and garlic.
Then blend all of the ingredients in a food processor or blender until it reaches your desired consistency. You could even do this by-hand with a fork/potato masher, especially if you want it to be slightly chunkier.
Give the mashed carrot salad/dip a taste and adjust any ingredients to personal preference; lemon juice, spices, salt & pepper, etc. Tastes amazing.
How to Store Roasted Carrot Dip
Fridge: store the roasted carrot dip in an airtight container in the refrigerator for 3-5 days.
Freeze : though I haven’t tried freezing this carrot dip before, I have previously frozen carrot puree with excellent results. For that reason, I recommend adding the dip in portions to an ice-cube tray, freezing until solid, then transferring to a reusable airtight freeze back for up to two months.
Allow the dip to thaw in the refrigerator. Then give it a whisk to bring it back to a creamy consistency.
What to Serve With Roasted Carrot Dip/Spread?
- As a dip : serve with crudites, crackers (regular or seeded crackers ), breadsticks, toasted homemade pita , simit , etc.
- As a spread : spread over sandwiches, wraps, quesadilla-style wraps , bagels , etc.
- As a pate: you serve it alongside roasted cauliflower steaks, add as a base to breakfast eggs, etc.
You can also serve this carrot dip as part of a party/mezze platter alongside other dips, including spicy roasted eggplant dip (baigan choka), beet hummus , roasted red pepper hummus , and any of the dips mentioned below!
Recipe Notes & Variations
- Add water if necessary : if you find the carrot dip a little too thick, then you can add in a bit of water to thin it to your desired consistency. Just note that this will reduce the shelf life and should be consumed within 1-2 days.
- Experiment with flavors : once you have the base dip down, check out my list of optional add-ins and variations to get a little creative!
More Simple Dip Recipes
- Eggplant red pepper dip (ajvar)
- Harissa Sauce (Harissa Paste)
- Roasted garlic white bean dip
- Roasted red pepper walnut dip (muhammara)
- Spinach yogurt dip (borani)
- Whipped Ricotta (+ Other Whipped Cheese)
- Kashke Bademjan (Persian Eggplant Dip)
If you try this roasted carrot dip recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie !
IngredientsUS CustomaryMetric1x2x3x
- ▢ 1.5 pounds carrots
- ▢ 1 cinnamon stick
- ▢ 2 onion
- ▢ 9 garlic cloves
- ▢ 1 Tbsp olive oil
- ▢ 1/2 Tbsp ginger grated
- ▢ 1 tsp smoked paprika or hot smoked paprika, for heat
- ▢ 1/2 tsp ground cumin
- ▢ 1/2 tsp salt
- ▢ 1/4 tsp black pepper
- ▢ 1 lemon juiced ( 3 Tbsp)
- ▢ 1 oz parsley
Instructions
Step 1: Roast the ingredients
- Peel the carrots – if you have a “no peel” variety, you can skip this.
- Spread the carrots, cinnamon, and onion and garlic (peel still on) across a parchment-lined baking tray, brush the carrots with a bit of oil, and then roast in the oven at 400ºF/200ºC for about 15-20 minutes, or until the carrots are beginning to become tender. For a super smooth carrot dip, I recommend reducing the heat to 350ºF/175ºC and roasting until the carrots are tender right to the middle, with slight shriveling and browning; this can take up to an hour. To reduce the baking time, chop the carrots into smaller 2-inch pieces, first, and then 30 minutes is usually enough.
Step 2: Blend the carrot dip
- Remove the skin from the roasted onion and garlic.
- Blend all of the ingredients in a food processor or blender until it reaches your desired consistency. You could even do this step by-hand with a fork or potato masher, especially if you want it to be slightly chunkier.
- Give the mashed carrot salad/dip a taste and adjust any ingredients to personal preference: lemon juice, spices, salt & pepper, etc.
How to Store Roasted Carrot Dip
- Fridge : store the roasted carrot dip in an airtight container in the refrigerator for 3-5 days. Freeze : though I haven’t tried freezing this carrot dip before, I have previously frozen carrot puree with excellent results. For that reason, I recommend adding the dip in portions to an ice-cube tray, freezing until solid, then transferring to a reusable airtight freeze back for up to two months. Allow the dip to thaw in the refrigerator, then give it a whisk to bring it back to a creamy consistency.
Notes
- Add water if necessary : if you find the carrot dip a little too thick, then you can add in a bit of water to thin it to your desired consistency. Just note that this will reduce the shelf life and should be consumed within 1-2 days.
- Experiment with flavors : once you have the base dip down, check out my list of optional add-ins and variations to get a little creative!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Carrot Dip
Ingredients
- 1.5 pounds carrots
- 1 cinnamon stick
- 2 onion
- 9 garlic cloves
- 1 Tbsp olive oil
- 1/2 Tbsp ginger grated
- 1 tsp smoked paprika or hot smoked paprika, for heat
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon juiced ( 3 Tbsp)
- 1 oz parsley
Instructions
Step 1: Roast the ingredients
- Peel the carrots - if you have a “no peel” variety, you can skip this.
- Spread the carrots, cinnamon, and onion and garlic (peel still on) across a parchment-lined baking tray, brush the carrots with a bit of oil, and then roast in the oven at 400ºF/200ºC for about 15-20 minutes, or until the carrots are beginning to become tender. For a super smooth carrot dip, I recommend reducing the heat to 350ºF/175ºC and roasting until the carrots are tender right to the middle, with slight shriveling and browning; this can take up to an hour. To reduce the baking time, chop the carrots into smaller 2-inch pieces, first, and then 30 minutes is usually enough.
Step 2: Blend the carrot dip
- Remove the skin from the roasted onion and garlic.
- Blend all of the ingredients in a food processor or blender until it reaches your desired consistency. You could even do this step by-hand with a fork or potato masher, especially if you want it to be slightly chunkier.
- Give the mashed carrot salad/dip a taste and adjust any ingredients to personal preference: lemon juice, spices, salt & pepper, etc.
How to Store Roasted Carrot Dip
- Fridge : store the roasted carrot dip in an airtight container in the refrigerator for 3-5 days. Freeze : though I haven’t tried freezing this carrot dip before, I have previously frozen carrot puree with excellent results. For that reason, I recommend adding the dip in portions to an ice-cube tray, freezing until solid, then transferring to a reusable airtight freeze back for up to two months. Allow the dip to thaw in the refrigerator, then give it a whisk to bring it back to a creamy consistency.
Notes
- Add water if necessary : if you find the carrot dip a little too thick, then you can add in a bit of water to thin it to your desired consistency. Just note that this will reduce the shelf life and should be consumed within 1-2 days.
- Experiment with flavors : once you have the base dip down, check out my list of optional add-ins and variations to get a little creative!
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/healthy-roasted-carrot-dip/
