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Introduction
Originating in the Mediterranean region, carrot dips have been a staple of mezze platters for centuries. This healthy twist on the traditional recipe introduces roasting to intensify the natural sweetness of carrots while adding a smoky depth. The vibrant orange hue not only makes this dip visually appealing but also hints at its rich antioxidant content from the carotenoids in carrots. A versatile dish suitable for any season, it shines as a colorful addition to spring gatherings and can even be served as a unique alternative to pumpkin dip during fall festivities.
Ingredients
• 2 pounds carrots, peeled and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
Step 1:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2:
In a large bowl, toss the carrot pieces with olive oil, cumin, cayenne pepper, and a pinch of salt and pepper. Spread the seasoned carrots in a single layer on the prepared baking sheet.
Step 3:
Roast the carrots in the preheated oven for about 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.
Step 4:
Remove the roasted carrots from the oven and let them cool slightly.
Step 5:
Transfer the roasted carrots to a food processor or blender. Add the Greek yogurt, lemon juice, garlic, and half of the chopped parsley. Season with salt and pepper to taste.
Step 6:
Blend or process the mixture until smooth and creamy, scraping down the sides as needed.
Step 7:
Transfer the carrot dip to a serving bowl and garnish with the remaining chopped parsley.
Q: Can I use a different type of yogurt?
A: Yes, you can substitute Greek yogurt with plain regular yogurt or a plant-based yogurt alternative for a vegan version. However, the texture and flavor may vary slightly.
Q: How do I prevent the carrots from burning during roasting?
A: Ensure that the carrots are cut into even pieces and spread in a single layer on the baking sheet. Stir them halfway through the roasting time to promote even cooking.
Q: Can I make this dip ahead of time?
A: Yes, you can roast the carrots and prepare the dip a day or two in advance. Store the dip in an airtight container in the refrigerator until ready to serve.
• For a vegan version, substitute Greek yogurt with plant-based yogurt or cashew cream.
• Adjust the amount of cayenne pepper to your desired spice level.
• Garnish with extra chopped parsley, a drizzle of olive oil, or a sprinkle of paprika before serving.
• This dip is gluten-free and vegetarian-friendly.
Serve the carrot dip with fresh vegetables, pita chips, or crackers for dipping.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
While the carrots are roasting, you can prepare the other ingredients and equipment to save time.
- Cut the carrots into evenly sized pieces for even roasting.
- Avoid overcrowding the baking sheet to ensure even caramelization.
- Taste and adjust the seasoning with salt, pepper, or extra lemon juice if desired.
For a spicier dip, increase the amount of cayenne pepper or add a pinch of smoked paprika. For a nutty flavor, garnish with toasted chopped walnuts or pecans.
This carrot dip pairs well with crisp white wines, such as Sauvignon Blanc or Pinot Grigio, or a light beer. It also complements Middle Eastern or Mediterranean-inspired dishes as a side or appetizer.
Carrots are available year-round, but their peak season is during the cooler months of fall and winter.
This recipe contains dairy (Greek yogurt) and may contain traces of tree nuts, depending on the brand of yogurt used.
