Sweet and Spicy Carrot Dip

April 21, 2010
Sweet and Spicy Carrot Dip

Author Notes:

I cobbled this together for a party when I decided I needed a little something extra and pretty much all I had left in the fridge was a bag of mini carrots. It's particularly good with lavash chips (lavash cut into strips and toasted). Every time I make this I have people asking for the recipe.


Makes: 2ish cups


  • 1 pound or 1 bunch Carrots, peeled and chopped in 1 inch pieces
  • 4 tablespoons Extra virgin olive oil
  • 3 tablespoons Brown rice vinegar
  • 1 dash Sesame oil or to taste
  • 2 Cloves of garlic, crushed
  • 1.5 teaspoons Whole toasted cumin
  • 1/4 teaspoon Cayenne or 1 teaspoon Harissa
  • 1/2 teaspoon Fresh ginger, grated
  • Sea salt and ground pepper to taste
  • Some extra olive oil and cumin for drizzling on top
In This Recipe


  1. Boil the chopped carrots in lightly salted water until tender. Drain and mash. I usually do it with a fork but you can use a food processor for a finer texture.
  2. Stir in the rest of the ingredients.
  3. Sprinkle with toasted cumin and drizzled with olive oil. Serve.

More Great Recipes:
Dip|Carrot|Cumin|Vegetable|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Appetizer|Snack