Sambal Tahini Carrot Dip

Sambal Tahini Carrot Dip // Wit & VinegarWe’re having a dip party!

A few bloggers are getting together to throw a dip party with Good Health Snacks, involving actual dips and not the bean dips where we run around and flick man boobs.

Hopefully that is a reference that everyone gets and not just me growing up in the mountains.

Sambal Tahini Carrot Dip // Wit & Vinegar

I’ve been wanting to make a roasted carrot dip for a while now because I love the idea of roasted carrots blended with a bunch of spices to make me feel like the bag of chips I’m eating is healthy. I know at first glance this is just a baby food for babies with advanced palettes but it really is the perfect thing to serve at a party or a dinner where it’s just you standing in a kitchen alone.

The flavor combo of this is really kind of perfect. The sambal oelek gives a nice after kick while the bitterness of the tahini cuts the sweetness of carrots with the lime. I don’t want to call it hummus because there aren’t any chickpeas in sight but the combo of the tahini and citrus and olive oil we’re landing on hummus adjacent.

Sambal Tahini Carrot Dip // Wit & VinegarFor the full list of dips you can head over to the dip party hostess with the mostess Chicano Eats!

Sambal Tahini Carrot Dip
Makes about 1 quart, easily consumed by 1 very hungry person over several hours

2 pounds carrots, washed, ends trimmed no need to peel
4 tablespoons olive oil, divided + more to garnish
salt and pepper
1/3-1/2 cup water
2 1/2 tablespoons tahini
2 tablespoons sambal oelek
zest from 1/2 lime
3 tablespoon lime juice (about 1 1/2 limes)
1 clove of garlic, grated with whatever you used to zest the lime
sesame seeds and minced cilantro or parsley for garnish
Preheat you oven to 400ºF and line a large baking sheet with parchment paper.
While the oven preheats prepare the carrots by slicing them in 1/2″ coins then place them on the baking sheet with 1 tablespoon of the olive oil. Sprinkle with salt and pepper and toss it all together so the carrots are coated then bake in the preheated oven for 30-35 minutes, until the carrots are cooked and can easily be pierced with a fork. Remove the pan from the oven and set aside for the carrots to cool completely.
Once the carrots have cooled place them in the bowl of a food processor with the remaining 3 tablespoons of olive oil, 1/3 cup of water, tahini, sambal oelek, lime zest and juice, and the clove of garlic. Puree until the mixture comes together into a dip consistency. There’s going to be some tiny baby chunks of carrot, that’s fine, it’s texture, we’re calling it character. If the dip is too thick or having issues being processed add some more water. Once it’s the desired consistency taste for seasonings and add more salt and pepper. When you’re ready to serve garnish with a drizzle of olive oil, sesame seeds, and minced cilantro or parsley.

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  • Nicole Reyna

    Wow! I love this! I’m going to have to try this instead of hummus next time. My favorite part? The color!

  • Whoa ! dude. This is a must try for me, immediately. The colors are beautiful. Happy #EnjoyDippingGood day!

  • I love the idea of roasted carrots and tahini together! I can’t wait to try! xoxo (PS I got your man boob bean dip reference 😉 )

  • Now this sounds good!