Best Raw Carrot Dip Recipes

ROASTED CARROT DIP

Roasted Carrot Dip image

Surprise your guests with this unique and flavorful dip. Sweet, caramelized flavors, paired with a hint of heat from the chile oil. Add as much or as little oil as you'd like, or omit completely if you prefer. Use different fresh or dried peppers to infuse the oil. This reheats exceptionally well; in fact, I find it more flavorful the next day. Serve with wheat crackers or pita chips. Instead of parsley, you can top with crushed pistachios or pumpkin seeds.

Provided by France C

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 tablespoon crushed red pepper
1 ½ pounds carrots, peeled and chopped into 1 1/2-inch chunks
½ onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground coriander
⅛ teaspoon ground turmeric
2 tablespoons tahini
1 teaspoon honey
salt to taste
1 tablespoon fresh parsley, chopped

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 11.9 g, Fat 9.1 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 229.2 mg, Sugar 5.5 g

ROASTED CARROT DIP

Roasted Carrot Dip image

This vegan roasted carrot dip is creamy, flavorful and absolutely delicious! It's perfect to spread on crackers as an afternoon snack, on a sandwich, or to serve as part of an appetizer spread at a holiday party. It's easy to make and only requires 10 ingredients.

Provided by Lexi

Categories Dips

Time 45m

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled and sliced into 1-inch pieces
3 tablespoons olive oil, divided
15 ounce can chickpeas, drained, reserve liquid
⅓ -½ cup liquid from chickpeas (aquafaba)
1/2 tablespoon fresh garlic, finely minced
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoon kosher salt
¾ teaspoon cumin powder
¾ teaspoon chili powder
½ teaspoon smoked paprika

Steps:

Preheat the oven to 400°F / 205°C. Wash and peel carrots and roughly chop.
In a mixing bowl, add the carrots, 1 tablespoon of oil, salt, cumin, chili powder, and smoked paprika. Stir well until carrots are evenly coated.
Spread carrots evenly on a sheet pan and roast for 30 minutes, rotating the pan halfway through, until fork tender.
Add the roasted carrots, 2 tablespoons of olive oil, chickpeas, ⅓ cup of aquafaba, garlic, and lemon juice to a food processor and blend on high until smooth and creamy. If needed, add more 1-2 more tablespoons of olive oil or aquafaba to thin it out.

Nutrition Facts : Calories 130 calories, Sugar 3.9 g, Sodium 510.6 mg, Fat 6.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 16.6 g, Fiber 4.4 g, Protein 3.6 g, Cholesterol 0 mg