Easy Healthy Recipes + Side Dishes/Salads + Sugar Free + Vegan + Vegetarian

Roasted Carrot & Rosemary Dip

26 April 2024

This roasted carrot and rosemary dip is everything! Packed with a vitamin C boost from capsicum and healthy fats from tahini, it’s the perfect balance of flavour and nutrition. I love how smooth and creamy it turns out. Perfect for entertaining, it’s so easy to serve with wholegrain crackers, crusty sourdough or fresh veggies. A simple yet impressive starter/snack that everyone will love!

Ingredients

  • 5 carrots, peeled and roughly chopped
  • 1 capsicum, roughly chopped
  • 2 garlic cloves
  • 1/2 lemon, juiced
  • 2 sprigs rosemary
  • 2 tbsp olive oil
  • 1 heaped tbsp of tahini paste
  • sea salt and pepper

 

Method

  1. Preheat your oven to 180°C.
  2. Arrange carrots and capsicum evenly across a lined baking tray. Add rosemary sprigs to tray. Drizzle with 2 tbsp olive oil and season generously with sea salt. Roast in the oven for 40-45 minutes, or until the carrots are cooked and caramelised.
  3. Add the roasted carrots, capsicum and leaves of rosemary sprigs to a large bowl (or a food processor). Add garlic cloves, lemon juice and tahini paste and season with salt and pepper. Using the Braun MultiQuick9 hand blender, pulse until it reaches the desired consistency. You can also use a food processor.
  4. Enjoy with crudités or your favourite wholegrain crackers!

 

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