Spicy Roasted Carrot Spread
Elevate your appetizer game with this Spicy Roasted Carrot Spread, a vibrant and flavorful dip that’s as versatile as it is delicious. Roasted carrots, infused with smoky paprika, cumin, and a hint of cayenne, are blended with creamy tahini, zesty lemon juice, and garlic for a spread that’s both velvety and bold. This healthy, plant-based recipe is perfect for entertaining, spreading on toast, or serving alongside pita chips and veggie sticks. Quick to prepare and easily customizable, it’s a must-try for fans of nutrient-packed dips with a spicy twist. Ready in just 45 minutes, this crowd-pleasing carrot spread will brighten any table with its rich taste and gorgeous color.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 garlic cloves
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Peel the carrots and cut them into evenly sized chunks about 2 inches long.
Place the carrot chunks on the prepared baking tray and drizzle with 2 tablespoons of olive oil.
Sprinkle the carrots with smoked paprika, ground cumin, cayenne pepper, salt, and black pepper.
Peel and slightly crush the garlic cloves, then add them to the tray with the carrots.
Toss everything together to ensure the carrots are evenly coated in oil and spices, then spread out in a single layer on the tray.
Roast in the preheated oven for 30-35 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.
Once the carrots are done roasting, allow them to cool slightly for 5-10 minutes.
Transfer the roasted carrots and garlic to a food processor.
Add the lemon juice, tahini, and water to the food processor.
Blend the mixture until smooth, stopping occasionally to scrape down the sides of the food processor. If the mixture is too thick, add an extra tablespoon of water and blend again.
Taste and adjust seasoning as needed, adding more salt or lemon juice for brightness.
Transfer the spread to a serving bowl and garnish with a sprinkle of fresh parsley.
Serve warm or at room temperature with crusty bread, pita chips, or vegetable sticks for dipping. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 24.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2528 mg | 194% | |
| Iron | 10718.5 mg | 59547% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
