Roasted Carrot Dip

Jump to Recipe

This post may contain affiliate links. Please see our disclosure policy.

Sweet oven-roasted carrots create a creamy hummus-like dip when blended with soaked cashews for this Roasted Carrot Dip. Serve it as the centerpiece of a platter of fresh veggies at your next dinner party, and wow your guests when they learn how it’s made. No chickpeas, what?

Not only is this dip Whole30-compliant, it’s packed with smoky flavor and all of the health benefits that come with eating carrots. You might want to go ahead and double the batch, because I promise a bowl of this won’t stick around for long.

Ways to Use Roasted Carrot Dip

  • Serve it as a dip for a crudite platter.
  • Spoon it into a tortilla for a hearty veggie wrap.
  • Schmear it on a bagel as a veggie-packed alternative to cream cheese.

how to make it

  • Soak 1 cup cashews in hot water for 4 hours, up to overnight. Drain and rinse the soaked cashews.
  • Roast 2 pounds of carrots that have been washed and cut into large chunks in a preheated 375 degree oven for 45 minutes, up to an hour for extra smoky char.
  • Add the soaked cashews and roasted carrots into the bowl of a food processor with garlic, the juice of 1 lemon, salt, pepper and smoked paprika. Secure the lid and blend until smooth. Stop to scrape down the sides, as needed.
  • Secure the lid and pour in olive oil with the food processor running on low. If you want a smoother texture, add warm water, 1 tablespoon at a time, up to 1/4 cup.
  • Serve warm or at room temperature, or refrigerate for up to 5 days. Garnish the top with extra olive oil and smoked paprika or EBTB seasoning.

 

5 from 6 votes

Roasted Carrot Dip

Oven-roasted carrots provide a smoky element to this Roasted Carrot Dip. A creamy hummus-like texture is achieved with the addition of soaked cashews that are balanced with lemon juice, garlic and spices for the ultimate dip for fresh veggies.
Save this recipe!
Get this sent to your inbox, plus exclusive content just for you!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 pounds carrots
  • 1 cup raw cashews
  • 1 lemon
  • 2 cloves garlic
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ cup olive oil, plus 1 tablespoon

Instructions 

  • Add raw cashews to a small bowl and cover with warm water. Soak for at least 4 hours, up to overnight.
  • Preheat oven to 375 degrees F. While oven is heating, wash carrots and cut in half lengthwise and crosswise, creating about 4-inch pieces. Add carrots to a parchment paper-lined baking sheet, drizzle with a tablespoon of olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Roast carrots in oven for 45 minutes, turning once or twice, until carrots are roasted and browning, but not burnt.
  • Drain and rinse cashews and add to the bowl of a food processor. Add roasted carrots, garlic cloves, juice of 1 lemon, ¼ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon smoked paprika.
  • Run food processor on low, stopping to scrape down sides, until mixture is well combined. While food processor is running, drizzle in ½ cup olive oil. Continue running until dip has the texture of hummus. Serve or store in refrigerator for up to 5 days.

Notes

If you want an extra smooth and creamy dip, add hot water. Simply add 1 tablespoon at a time, up to 4 tablespoons, or until the desired consistency is reached.
iconLike this? Leave a comment below!
Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

You May Also Like

5 from 6 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating