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Creamy roasted carrot dip with crispy crackers for a healthy snack.

Creamy Roasted Carrot Dip with Feta and Tahini

Paula
This roasted carrot dip is a fun alternative to hummus, it’s creamy, a little tangy, and naturally a bit sweet thanks to those roasted carrots. Everything gets blended up with Greek yogurt, tahini, feta, and lemon for a smooth, scoopable dip that's perfect with pita chips, crackers, veggies, or smeared into wraps and sandwiches.
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Prep Time 9 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Sauces & Condiments
Cuisine Mediterranean
Servings 16 servings
Calories 48.9 kcal

Equipment

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.

Nutrition

Serving: 2tablespoonCalories: 48.9kcalCarbohydrates: 4.1gProtein: 2.6gFat: 2.7gSaturated Fat: 0.7gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 3.4mgSodium: 206.2mgPotassium: 117.9mgFiber: 0.9gSugar: 1.9gVitamin A: 4193.3IUVitamin C: 2.2mgCalcium: 43.6mgIron: 0.3mg
Keyword Carrots, feta, tahini, yogurt
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