Ingredients
Vegetables
- 1.5 pounds carrots
- 2 onions
- 9 garlic cloves
- 1 oz parsley
Spices and Seasonings
- 1 cinnamon stick
- 1/2 Tbsp grated ginger
- 1 tsp smoked paprika (or hot smoked paprika for heat)
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Other
- 1 Tbsp olive oil
- 1 lemon (juiced, approx. 3 Tbsp)
Instructions
- Peel the Carrots: Begin by peeling the carrots unless you have a no-peel variety, in which case this step can be skipped.
- Prepare for Roasting: Spread the peeled carrots, cinnamon stick, whole onions, and garlic cloves (with peel on) evenly over a parchment-lined baking tray. Brush the carrots lightly with olive oil to enhance roasting.
- Roast the Vegetables: Roast the tray in a preheated oven at 400ºF (200ºC) for 15-20 minutes until the carrots start to soften. For creamier dip, reduce the temperature to 350ºF (175ºC) and roast until the carrots are tender through with slight browning and shriveling, which can take up to an hour. Alternatively, chopping carrots into 2-inch pieces can reduce roasting time to about 30 minutes.
- Prepare for Blending: Once roasted, remove the peel from the onions and garlic cloves carefully to avoid bitterness.
- Blend the Dip: Combine all the roasted ingredients in a food processor or blender along with grated ginger, smoked paprika, ground cumin, salt, black pepper, fresh lemon juice, and parsley. Blend until smooth or to your preferred consistency. For a chunkier texture, mash by hand with a fork or potato masher.
- Adjust Flavors: Taste the dip and adjust seasoning as needed, adding more lemon juice, spices, or salt and pepper according to your preference.
- Store Properly: Transfer the dip to an airtight container. Refrigerate for 3-5 days or freeze in portions using ice cube trays and store in airtight freezer bags for up to two months. Thaw in the refrigerator and whisk to restore creamy texture before serving.
Notes
- For smoother dip texture, roast carrots longer at a lower temperature.
- Chopping carrots smaller before roasting will reduce cooking time.
- Removing peel from onion and garlic after roasting prevents bitterness in the dip.
- This dip can be stored refrigerated for up to 5 days or frozen up to 2 months.
- Use hot smoked paprika if you prefer a spicy kick.
- Adjust lemon juice and seasoning to taste for brightness and balance.
- Prep Time: 10 minutes
- Cook Time: 20-60 minutes depending on roasting method
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
