Creamy Roasted Carrot Dip with Feta and Tahini
Creamy Roasted Carrot Dip with Feta and Tahini
As a condiment-obsessed lady, I'm always looking for a sauce, a dip, a spread, or a drizzle that I can add to any old dinner to jazz it up. Bonus points if it doesn't add a million calories. So when I found myself with an abundance of locally grown carrots recently, I decided to turn them into a Creamy Roasted Carrot Dip. It has all the versatility of hummus, the natural sweetness of carrots, and it's a fun way to get some veggies in.
So if you're looking for a dip that feels a little different than the usual hummus, this roasted carrot dip is it. It's smooth and creamy, a little tangy, and just sweet enough from those roasted carrots. Tahini brings some nuttiness, feta adds a salty briny zip, and Greek yogurt keeps everything light and scoop-able.
This is also a really easy carrot appetizer for pretty much any situation. Weeknight snack plate, healthy party dip, sandwich spread, veggie tray, grain bowl topper, you name it.
Why this recipe is so great
This creamy roasted carrot dip works because it hits a bunch of boxes at once.
- Irresistible Mediterranean flavors (tahini, lemon, garlic, cumin).
- The roasted carrots make it naturally sweet.
- Feta + yogurt give it that smooth and creamy texture without needing a much oil.
- It's a solid make-ahead, perfect to keep on hand to add oomph to your dinners throughout the week.
Ingredients needed
This is a simple ingredient list, but every one has an important job.
- Carrots: Roasted until tender and lightly browned to emphasize their natural sweetness.
- Salt + cumin + a touch of sugar: Cumin gives earthy, smoky flavor, while sugar and salt help maximize the carrot flavor.
- Olive oil: Just enough to help the roasting process.
- Garlic: We add it to the carrots after roasting so it mellows from the heat of the carrots and has less of a harsh bite.
- Greek yogurt: Makes the dip creamy and tangy.
- Tahini: Adds nuttiness, creaminess, and thickens the dip slightly.
- Feta: Adds salt and tang.
- Lemon juice + cold water: Brightness + blend-ability.
How to make it (step-by-step)
You can do this in the oven or the air fryer. Either way, the goal is tender carrots with a little browning.
Step 1: Prep the carrots. Peel and slice into roughly 1 cm rounds.
Step 2 - Season. Toss with salt, cumin, sugar, and olive oil.
Step 3 - Roast (or air fry) until very tender and lightly golden at the edges.
Step 4 - Add the garlic. Toss the hot carrots with the minced garlic (the heat takes the sharp edge off).
Step 5 - Blend until smooth. Add lemon juice, water, Greek yogurt, tahini, feta, and the roasted carrots + garlic to a blender (a high-speed blender is best) or food processor.
Step 6 - Blend until you get a smooth and creamy texture. If it's too thick to move, add 1 tablespoon of water at a time.
Step 8 - Chill. Refrigerate at least 1 hour so the flavor settles and it thickens slightly.
What to serve with roasted carrot spread
This dip is super flexible. Here are a few ways I use it.
- As a dip: pita chips, crackers, pretzels, raw veggies
- With dinner: alongside chicken, roasted potatoes, a grain bowl, or any sheet-pan meal
- As a spread: slathered on sandwiches, wraps, or rice cakes (for a quick snack).
How to store it
- Store this carrot dip in an airtight container in the fridge for up to 4 days.
- Stir before serving to smooth it out again. If it's thickened too much after storing, stir in a splash of cold water to thin it out.
- If it tastes a little muted on day 2 or 3, a tiny squeeze of lemon and a pinch of salt brings it right back.
I don't love freezing this one, the yogurt can get a little weird after thawing.
Frequently asked questions
Serve this roasted carrot dip cold or room temperature with pita chips, warm naan, or raw veggies. It also works as a sandwich spread, a saucy addition to grain bowls, or a topping for roasted meats, grilled chicken, and just about any sheet pan dinner you can think of.
Yep, kind of. If you're searching for roasted carrot hummus, you're probably looking for a tahini-garlic dip with that same general flavor profile. This version is a roasted carrot tahini dip with feta and Greek yogurt, so it's tangier and extra creamy.
Yes, you can, but it'll be less salty and less punchy. If you skip it, add a little extra salt, and you may want an extra squeeze of lemon.
Yep. Just roast them until they're super tender. The more browning you get, the better the flavor.
A high-powered blender gets the smoothest result, but a food processor is totally fine, just blend a bit longer and scrape down the sides.
Yes, and it's better after it chills. It's a great make-ahead healthy party dip.
Yes, this roasted carrot dip is a nutritious, low-calorie alternative to sour cream or mayo-based dips or spreads. Carrots are rich in beta-carotene, vitamin A, and fiber. Greek yogurt and tahini add heart-healthy fats and plant-based protein. Overall, it's a well-rounded choice.
Stored in an airtight container in the refrigerator, homemade roasted carrot dip will stay fresh for up to 4 to 5 days. Give it a quick stir before serving, as natural separation may occur as it rests.
While it's not my favorite thing to freeze, (it does change the texture slightly,) you can freeze this roasted carrot dip for up to a couple of months. If you go that route, be sure to freeze it with as little air as possible, in an airtight container or freezer-safe bag. Thaw in the refrigerator overnight and blend or whisk vigorously to restore its creaminess as the yogurt gets a bit watery when it thaws.
No, you do not need to peel carrots if you scrub them thoroughly. The skin is completely edible. However, peeling gives the dip a slightly smoother texture and a brighter orange color. I usually make this call based on what carrots I have, and how rough the skin looks.
This recipe is naturally gluten-free. To make it 100% vegan, replace the feta cheese and Greek yogurt with dairy-free feta alternatives and unsweetened dairy-free yogurt (such as almond or coconut-based yogurt).
Still hungry?
If you loved this roasted carrot dip, here are a few other snacky dippy recipes to make next:
• 5-Minute Sour Cream and Onion Dip
And if you're looking for something to serve with this dip, try this Sheet Pan Chicken Shawarma. It's a perfect combo.
Creamy Roasted Carrot Dip with Feta and Tahini
Equipment
- Air fryer optional
Ingredients
- 400 g carrots peeled and sliced into 1 cm rounds
- 1.5 teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon sugar
- 1 teaspoon olive oil extra virgin
- 2 cloves garlic minced
- 200 g plain Greek yogurt
- 50 g tahini
- 50 g feta cheese
- 2 tablespoon lemon juice
- 2 tablespoon cold water plus more as needed
Instructions
Roasting the Carrots:
- Peel the carrots and slice into roughly 1 cm rounds.
- In a medium bowl, toss the carrots with salt, cumin, sugar, and olive oil. *Keep the bowl handy after transferring the carrots to the air fryer or oven. You'll need it!
- Roast at 400F or air fry at 180C (350F) for 20-25 minutes or until the carrots are tender and lightly golden at the edges.
- When the carrots come out, toss them back in the bowl and add the minced garlic. Toss well and allow to cool slightly. The heat from the carrots will mellow the raw garlic flavor a bit.
Blending the Dip:
- Add the lemon juice, cold water, Greek yogurt, tahini, feta, and carrots to a high-powered blender. Blend until very smooth, scraping down the sides as needed. If it's too thick, add an extra tablespoon of water at a time until it blends easily.
- Transfer to a container and refrigerate for at least an hour so the flavors mingle and the dip firms up a bit.
Notes
- Serving ideas: Great with chips, crackers, roasted potatoes, chicken, or veggies.
- Texture tip: Starting with the liquids in the blender helps everything blend smoothly.
- Adjust liquid as needed: If the dip is too thick and not blending properly, add more cold water (up to 2Tbsp) gradually as the blender is running. The dip should be silky smooth.
- Store in an airtight container in the fridge for up to 4 days. Stir before serving.
