Sweet roasted carrots with savory garlic, tahini and spices make a beautiful, flavorful Roasted Carrot Spread.
A bright, colorful, flavorful alternative to traditional hummus, there’s so much to love about this recipe:
- Beautiful presentation.
- Easy prep.
- Healthy, wholesome AND so flavorful!
I learned this recipe at a Moroccan cooking class at the Kitchen Conservatory and adapted it for the staple ingredients in my pantry. The pomegranate seeds are a bit of a splurge, but they add such a beautiful color and pop of flavor to the dish. I’ve made the recipe with and without and love it both ways.
Ingredients:
- 2 lbs carrots (about 6 carrots), peeled and cut into pieces
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice (1/2 fresh lemon)
- 1 teaspoon kosher salt
- 1/2 teaspoon each: cumin, coriander, paprika, turmeric
- 1/4 teaspoon each: ground ginger, crushed red chili flakes
- 1/2 cup feta
- 1 bunch cilantro or mint leaves
- 1/4 cup pomegranate seeds
Instructions:
To Roast the Carrots:
Place the carrots, garlic, olive oil, and all the spices in a ceramic dish. Stir to combine.
Cover the dish tightly with foil and roast in the oven at 350°F for 30 minutes or until the carrots are tender. Roasting the carrots concentrates their sweetness, and the foil keeps the carrots moist so the dip will be deliciously creamy.
I often prep this step of the recipe the night before when I’m using the oven to make dinner; this makes the day of preparation even easier.
Allow the roasted carrots to cool before proceeding to the next step.
To Make the Spread:
Use a silicone spatula to scoop the roasted carrots, spices, garlic, and oil into a blender or food processor. Make sure to get all the fragrant oil!
Add the tahini and lemon juice to the blender and puree until smooth. The mixture should be creamy, smooth and spreadable, not pasty. You can add water to thin it to the desired consistency.
Spread the carrot puree onto a serving platter. Top with feta, cilantro or mint (or both!), and pomegranate seeds.
Serving Ideas
- Serve with sliced GF baguette, crudites, or crackers.
- Spread onto bread for delicious sandwiches.
- Spread on plate as a base for roasted chicken, salmon, or lamb.
- Add a dollop to salads, quinoa, or rice for a burst of flavor.
Roasted Carrot Spread
Description
Savory roasted carrots with Moroccan spices and tahini makes a beautiful spread for dipping and dressing up your favorite dishes.
Ingredients
-
- 2 lbs carrots, peeled and cut into pieces
-
- 3 cloves garlic, peeled
-
- 1/4 cup olive oil
-
- 1/2 cup tahini
-
- 1/4 cup lemon juice (1/2 fresh lemon)
-
- 1 teaspoon kosher salt
-
- 1/2 teaspoon each: cumin, coriander, paprika, turmeric
-
- 1/4 teaspoon each: ground ginger, crushed red chili flakes
-
- 1/2 cup feta
-
- 1 bunch cilantro or mint leaves
-
- 1/4 cup pomegranate seeds
Instructions
Preheat oven to 350F.
Peel and cut carrots.
Place the carrots, garlic, olive oil, and all the spices in a ceramic dish. Stir to combine.
Cover the dish tightly with foil and roast in the oven at 350°F for 30 minutes or until the carrots are tender.
I often prep this step of the recipe the night before when I’m using the oven to make dinner; this makes the day of preparation even easier. You can place in foil pouch for easy cleanup.
Allow the roasted carrots to cool before proceeding to the next step.
Use a silicone spatula to scoop the roasted carrots, spices, garlic, and oil into a blender or food processor. Make sure to get all the fragrant oil!
Add the tahini and lemon juice to the blender and puree until smooth. The mixture should be creamy, smooth and spreadable, not pasty. You can add water to thin it to the desired consistency.
Spread the carrot puree onto a serving platter. Top with feta, cilantro or mint (or both!), and pomegranate seeds.
