Smoky Carrot Dip

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant smoky carrot dip is a delicious vegan alternative to traditional hummus, offering a deep, earthy sweetness that only comes from slow-roasting. By caramelising the carrots alongside toasted almonds and hot smoked paprika, you create a rich, velvety texture and a complex flavour profile that feels both sophisticated and comforting. It is a fantastic way to make the most of seasonal root vegetables while adding a splash of colour to your table.

Perfect for a weekend gathering or as a healthy weekday snack, this versatile plant-based dip pairs beautifully with warm pitta bread, crunchy radishes, or seeded crackers. It is naturally high in fibre and can easily be prepared up to a week in advance, making it an excellent option for stress-free meal prep or effortless entertaining.

Ingredients for Smoky Carrot Dip

70g skin-on almonds
900g carrots, trimmed, peeled
2 tablespoons plus 120ml extra-virgin olive oil
plus more
2 1/2 teaspoons kosher salt, divided, plus more
2 vitlöksklyftor
120ml canned chickpeas
3 tablespoons (or more) fresh lemon juice
1 tesked nymalen svartpeppar
3/4 teaspoons hot smoked Spanish paprika
1/2 cup coarsely chopped parsley, plus leaves for serving

How to make Smoky Carrot Dip

Preheat oven to 177°C. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 tablespoons oil and 1 teaspoon salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, 1/2 cup oil, 1 1/2 teaspoons salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.

Do Ahead: Dip can be made 1 week ahead. Cover and chill.

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