Pin this The first time I made this carrot ginger dip, I was trying to use up a bag of carrots that had been sitting in my crisper drawer for too long. My kitchen filled with this incredible roasted aroma that made my roommate wander in, asking what I was baking. When I told her it was a dip, she looked skeptical until she tasted it. Now it is the thing she requests most when we have people over.
I once served this at a dinner party where I had completely forgotten to plan an appetizer. The dip saved me. People stood around the bowl, scraping it clean with carrot sticks and pita, barely looking up to make conversation. That is when you know a recipe is a keeper.
Ingredients
- 500 g carrots: Roasting transforms them into something sweet and concentrated, so do not skip this step
- 1 small garlic clove: Mellowed by roasting, it adds subtle depth without overpowering the dip
- 1 tablespoon fresh ginger: Fresh is absolutely essential here, dried ginger would not give you that bright, spicy kick
- 2 tablespoons extra-virgin olive oil: One tablespoon for roasting, one for drizzling in at the end for silkiness
- 2 tablespoons tahini: This creates the creamy base and adds that wonderful nutty richness
- 1 tablespoon lemon juice: Brightens everything and cuts through the earthy tahini
- 1 teaspoon honey or maple syrup: Just enough to enhance the carrots natural sweetness
- ½ teaspoon ground cumin: Adds warmth and ties all the flavors together
- ½ teaspoon salt: Essential to make the flavors pop
- ¼ teaspoon ground black pepper: A little heat to balance the sweetness
Instructions
- Roast the carrots:
- Toss carrot chunks and garlic clove with 1 tablespoon olive oil and a pinch of salt, then spread them on a baking sheet. Roast at 200°C (400°F) for 25 to 30 minutes until tender and slightly caramelized at the edges. Let them cool for a few minutes so they do not make your dip watery.
- Blend everything together:
- Combine roasted carrots, garlic, ginger, tahini, lemon juice, honey or maple syrup, cumin, salt, and pepper in a food processor. Blend until smooth, drizzling in the remaining olive oil as it runs. Add a splash of water if it seems too thick.
- Season and serve:
- Taste the dip and adjust salt or lemon juice if needed. Transfer to a serving bowl and garnish with chopped fresh cilantro and sesame seeds if you like. Serve with fresh vegetables, pita chips, or crackers.
Pin this My friend Sarah, who claims to hate ginger, ate half a bowl of this before asking what the secret ingredient was. She still does not believe me. That is the kind of conversion story that makes cooking so rewarding.
Serving Suggestions That Work
I have found that the way you serve this dip changes the whole experience. Thick carrot sticks and bell pepper slices feel substantial and satisfying. Pita chips, especially homemade ones, add that perfect crunch. Once I even spread it on toast and topped with scrambled eggs for breakfast, which was unexpectedly delicious.
Make It Your Own
Over time I have played with variations that keep this interesting. A pinch of cayenne pepper adds a gentle warmth that lingers. Swapping tahini for Greek yogurt makes it lighter and tangier, though not dairy free. Sometimes I add roasted red pepper for color and sweetness. The base recipe is forgiving enough to handle these tweaks beautifully.
Storage and Make Ahead Tips
This dip keeps beautifully in the fridge for up to five days, stored in an airtight container. In fact, I think the flavors deepen and marry together after a day or two. The texture might thicken up in the fridge, so stir in a teaspoon of water or lemon juice before serving.
- Make a double batch for party prep and save yourself time
- The dip freezes surprisingly well for up to three months
- Let frozen dip thaw overnight in the fridge before serving
Pin this There is something deeply satisfying about turning humble carrots into something so vibrant and flavorful. Hope this dip becomes a staple in your kitchen like it has in mine.
Recipe Questions
- → Can I make this dip ahead of time?
Yes, this dip stores well in an airtight container in the refrigerator for up to 5 days. The flavors actually intensify after a day, making it perfect for meal prep or party planning.
- → What can I serve with carrot ginger dip?
Serve with fresh vegetable crudités like celery, bell peppers, and cucumber, or with pita chips, crackers, and toasted bread. It also works wonderfully as a sandwich spread or alongside grilled meats.
- → Can I substitute the tahini?
You can replace tahini with Greek yogurt for a lighter version, though this makes it no longer dairy-free. Alternatively, use sunflower seed butter for a nut-free and sesame-free option.
- → How do I adjust the consistency?
If the dip is too thick, add water one tablespoon at a time while blending until you reach your desired consistency. For a thicker dip, reduce the liquid or add more tahini.
- → Can I roast the carrots in advance?
Absolutely. Roast the carrots up to 2 days ahead and store them covered in the refrigerator. When ready to make the dip, bring them to room temperature or blend them cold with the other ingredients.
- → How can I make this dip spicier?
Add a pinch of cayenne pepper or red pepper flakes to the blend. You can also incorporate fresh jalapeño or increase the amount of fresh ginger for more heat and zing.