Roasted Carrot Dip


  • 2 lbs. (900 g) carrots, peeled and chopped into chunks
  • 1 tbsp. coconut oil
  • 2 tbsp. tahini
  • 2 tbsp. olive oil
  • ¼ cup blanched almonds
  • 1 coarsely chopped garlic clove
  • 1 tbsp. lemon juice, freshly squeezed
  • 3 tbsp. orange juice, freshly squeezed
  • 1 tbsp. smoked paprika
  • 1 tbsp. cumin
  • 1 tbsp. turmeric
  • Pinch of dried chili flakes
  • 2 tbsp. finely chopped coriander leaves
  • 1/3 cup water
  • Some parsley to garnish
  • Ground black pepper to taste
  • Finely ground sea salt


  1. Place the carrots to the oven on a baking sheet. Season carrots with salt and drizzle coconut oil over them.
  2. Roast carrots in the oven at 360 F (180 C.) for 40 minutes. Put the carrots aside to cool down.
  3. When carrots become warm, put them to the food processor.
  4. Add tahini, freshly squeezed lemon juice, olive oil, garlic, almonds and water.
  5. Whizz the mixture until it reaches smooth consistency to make a spreadable dip. The lovers of chunkier dip, can stop the food processor quicker to leave some texture.
  6. You can add more olive oil if you want the dip to be thinner.
  7. Add salt, paprika and chopped parsley. Blend well.
  8. Serve with chips or as a spread on sandwiches.