There are a few times where I make a last minute decision to make a different recipe from what I had originally been thinking. There are other times (more common) where I have the idea a while and just don’t get round to making it. But every now and again I am just not quite sure what to make until the day before posting, and that’s exactly what happened with this spiced roasted carrot dip. It came about in a roundabout spark of inspiration but I’m glad it did, as I instantly enjoyed it.
You see, I have been a little caught up the last week or so. We have had family staying with us a few days so were off doing things in the area rather than making new things in the kitchen. When I have cooked, I had a couple things for themed posts later in the week where I knew what I wanted to make. I have also been working on things for next month. I know that sounds a bit strange, but I have another fun event coming up that I’ve had lots of sparks of inspiration to work through. Needless to say, I kind of overlooked what to make for today. I try not to post a string of recipes of the same kind so that narrowed down ideas, then a few mind jumps later and I got to this carrot dip.
Part of the inspiration was that I’ve been thinking about ways to use leftovers or make things easily. This spiced roasted carrot dip is a perfect example of both, as you can use leftovers from a roast and there are only four ingredients.
Is it a dip, a pate or a spread?
Whether you call this carrot dip, carrot pate or even carrot spread is up to you. The reason is that you can use this for lots of purposes, whether to scoop up with some crackers, chips or veggies, spread on some toast or use as the base in a sandwich maybe with some cheese.
How it’s made
It’s incredibly easy to make, as all you do is blend up some roasted carrots with tahini, harissa and some fresh cilantro. If it seems a little too thick, add a little olive oil to make it smoother. If you don’t have any harissa then some other hot sauce such as sriracha would also work, I just like the particular pairing of the harissa with the other flavors here. Plus it’s got a gentle heat that grows on you rather than being too overwhelming.
This spiced roasted carrot dip is a great way to use up some leftover roasted carrots. Alternatively, just throw in some extra next time you are roasting so you can make it. It’s got a great balance of freshness from the cilantro and a spice that grows on you from the harissa. Both go so well with the roasted carrots, and make this carrot dip such a versatile, tasty condiment. Whip some up and you’ll see what I mean.
Spiced roasted carrot dip
- 7 oz carrots 200g roasted (approx 30min at 375F/190C, depending on size, until tender - can do ahead/use leftover)
- 1 tbsp tahini
- 1 tsp harissa
- 1 tbsp cilantro/coriander approx
- A little olive oil if needed
- Roughly chop the carrots, if they are not already relatively small or tender. Place everything in a small food processor and blend until still slightly chunky. If too thick, thin with a little olive oil (eg 1/2tbsp).
- Use as a dip, spread on toast or base spread for sandwiches. Store any leftover in the fridge.
Why not try one of these crackers with your dip:
Remember to pin for later: