📝 About This Recipe
This vibrant, velvety dip transforms humble root vegetables into a sophisticated centerpiece through the magic of caramelization. By roasting carrots with aromatic ginger and warm spices, we unlock a natural sweetness that balances perfectly against tangy Greek yogurt and bright citrus. It is an earthy, sun-drenched spread that offers a healthful yet indulgent alternative to traditional hummus.
🥗 Ingredients
The Roasted Base
- 1.5 pounds Carrots (peeled and sliced into 1/2-inch coins)
- 2 inch piece Fresh Ginger (peeled and roughly chopped)
- 4 cloves Garlic (kept in their skins for roasting)
- 3 tablespoons Extra Virgin Olive Oil (for roasting)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more to taste)
The Emulsion
- 1/2 cup Greek Yogurt (full-fat preferred for creaminess)
- 2 tablespoons Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Honey or Maple Syrup (to balance the ginger's heat)
- 2-3 tablespoons Water (ice cold, to adjust consistency)
Garnish & Finishing
- 1/4 cup Fresh Cilantro or Mint (finely chopped)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 1 pinch Red Chili Flakes (optional for extra heat)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, toss the sliced carrots, chopped ginger, and whole garlic cloves (in skins) with 3 tablespoons of olive oil, cumin, smoked paprika, and salt.
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3
Spread the vegetables in a single layer on the baking sheet, ensuring they aren't crowded so they roast rather than steam.
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4
Roast for 30-35 minutes, tossing halfway through, until the carrots are tender and have developed dark, caramelized edges.
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5
Remove from the oven and let cool for 5-10 minutes. Squeeze the roasted garlic out of their skins and discard the papery shells.
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6
Transfer the roasted carrots, ginger, and garlic into a high-speed blender or food processor.
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7
Add the Greek yogurt, tahini, lemon juice, and honey to the processor.
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8
Pulse several times to break down the large pieces, then blend on high for 1-2 minutes until the mixture is completely smooth.
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9
While the motor is running, drizzle in the ice-cold water one tablespoon at a time until you reach a light, whipped consistency.
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10
Taste the dip and adjust the seasoning, adding more salt or lemon juice if the flavors need brightening.
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11
Transfer the dip to a shallow serving bowl and use the back of a spoon to create decorative swooshes and wells on the surface.
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12
Finish by drizzling with olive oil and sprinkling with fresh herbs, sesame seeds, and chili flakes.
💡 Chef's Tips
For the smoothest texture, ensure your carrots are very tender before removing them from the oven; a fork should slide through with no resistance. If you want a vegan version, substitute the Greek yogurt with an equal amount of silken tofu or a cashew-based cream. Don't skip the ice-cold water at the end; it aerates the tahini and yogurt, creating a much fluffier mouthfeel. If your ginger is particularly fibrous, you may want to grate it before roasting to ensure no woody bits remain after blending. Store leftovers in an airtight container for up to 4 days; the ginger flavor actually intensifies and improves overnight.
🍽️ Serving Suggestions
Serve warm or at room temperature with toasted za'atar pita chips or warm naan bread. Pair with a crisp, chilled Sauvignon Blanc or a spicy ginger kombucha to complement the aromatics. Use it as a colorful bed for roasted lamb chops or grilled halloumi cheese skewers. Serve alongside a platter of crunchy raw vegetables like radishes, cucumber spears, and snap peas. Spread a thick layer onto a grain bowl topped with quinoa, chickpeas, and feta cheese.