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Roasted Carrot Dip with Spicy Chile Oil
Vegan
Gluten Free
American

Roasted Carrot Dip with Spicy Chile Oil

A vibrant, sweet and smoky dip that transforms humble carrots into something extraordinary with caramelized flavors and a customizable kick of heat.
Vegan
Gluten Free
American

Roasted Carrot Dip with Spicy Chile Oil

A vibrant, sweet and smoky dip that transforms humble carrots into something extraordinary with caramelized flavors and a customizable kick of heat.

50 mins

Prep Time

30 mins

Cook Time

Easy

Level

Serves 8

Servings

50 mins

Prep Time

30 mins

Cook Time

Easy

Level

Serves 8

Servings

This roasted carrot dip is my favorite way to surprise guests at dinner parties. The natural sweetness of caramelized carrots gets a sophisticated twist with aromatic spices and a drizzle of homemade chile oil that you can adjust to your heat preference. What I love most about this recipe is how the flavors actually improve overnight, making it perfect for meal prep or entertaining. Serve it with crispy pita chips, crusty bread, or your favorite crackers for a crowd-pleasing appetizer that’s both elegant and surprisingly simple to make.

Ingredients

  • olive oil
    2
    tablespoons
  • crushed red pepper
    1
    tablespoon
  • carrots
    2
    pounds
  • yellow onion
    1
    medium
  • garlic cloves
    4
    cloves
  • olive oil
    3
    tablespoons
  • kosher salt
    1
    teaspoon
  • ground coriander
    1
    teaspoon
  • ground turmeric
    1/2
    teaspoon
  • tahini
    3
    tablespoons
  • honey
    2
    tablespoons
  • fresh parsley
    2
    tablespoons

Tips

  1. Swap parsley for crushed pistachios or toasted pumpkin seeds for extra crunch and richness.

  2. Make it completely mild by omitting the chile oil and drizzling with plain olive oil and a sprinkle of smoked paprika.

  3. Add a Middle Eastern twist by stirring in a teaspoon of za'atar or sumac before serving.

  4. For extra depth, try roasting the carrots with a few sprigs of fresh thyme or rosemary.

Storage

Store covered in the refrigerator for up to 5 days. The flavors actually improve overnight, so don't hesitate to make this ahead. Bring to room temperature before serving, or gently reheat in the microwave. The chile oil can be stored separately for up to 1 week.

Steps:

Prepare the oven and chile oil
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a small saucepan, heat 2 tablespoons of olive oil over medium-high heat until it begins to shimmer, about 1 minute. Add the crushed red pepper, immediately remove from heat, and set aside to infuse while you prepare the vegetables.
Season and roast the vegetables
In a large bowl, toss the carrots, onion quarters, and whole unpeeled garlic cloves with 3 tablespoons olive oil, salt, coriander, and turmeric until everything is well coated. Spread the mixture in a single layer on your prepared baking sheet.
Roast until caramelized
Roast in the preheated oven for 30 minutes, tossing the vegetables halfway through cooking time. The carrots should be tender and lightly caramelized when done. Remove from oven and let cool for 5 minutes.
Blend the dip
Squeeze the roasted garlic cloves out of their skins and transfer to a food processor along with all the roasted vegetables. Add tahini, honey, and a pinch more salt if desired. Process until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
Serve with chile oil
Transfer the dip to a serving bowl. Strain the chile oil through a fine-mesh sieve to remove the pepper flakes. Drizzle the infused oil over the dip according to your heat preference and garnish with chopped fresh parsley. Serve immediately with crackers or pita chips.

Nutritions

  • Calories

    130 kcal

    Energy

    544 kJ

    Protein

    2 g

    Fat

    9 g

    Carbohydrates

    12 g

    Fiber

    3 g

    Sugars

    8 g

    Salt

    0.3 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Swap parsley for crushed pistachios or toasted pumpkin seeds for extra crunch and richness.

  2. Make it completely mild by omitting the chile oil and drizzling with plain olive oil and a sprinkle of smoked paprika.

  3. Add a Middle Eastern twist by stirring in a teaspoon of za'atar or sumac before serving.

  4. For extra depth, try roasting the carrots with a few sprigs of fresh thyme or rosemary.

FAQ

Yes! You can substitute the tahini with an equal amount of cashew butter, almond butter, or even Greek yogurt for a tangier flavor. The texture will be slightly different but still delicious.
The heat level is completely customizable. Start with half the chile oil and add more to taste. You can also use milder peppers like Aleppo pepper or skip the chile oil entirely for a mild version.
While you can freeze it for up to 2 months, the texture may become slightly grainy after thawing. For best results, thaw overnight in the refrigerator and stir well before serving.
Gently warm it in the microwave in 30-second intervals, stirring between each, or let it come to room temperature naturally. Add a drizzle of olive oil if it seems dry after reheating.