Roasted Carrot Dip
Mar 13, 2020, Updated Apr 05, 2025
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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.
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.
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.
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