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Vegan Smoky Carrot Dip
Vegan Smoky Carrot Dip
Source: Bon Appetit, Better Vegan Category: Vegan Appetizers
Prep Time: 15 min  Cook time: 1 hour  Total Time: 1 hour 15 min  Serves 12 to 14
Vegan / Gluten Free / Refined Sugar Free / Grain Free / Soy Free / Keto Friendly
Contains nightshades
About this recipe
You won't believe that humble carrots can taste so great! First, we roast carrots in the oven to bring out their sweetness and flavor, then add chickpeas and almonds to create body and substance. We balance the sweetness with a touch of lemon juice, and add smoked paprika to create the complex flavor and finish the dish. Great as an appetizer or a snack, and everybody loves it. Definitely give it a try.

1/2 cup skin-on raw almonds (I use Wild Soil Almonds - Distinct and Superior to Organic, Steam Pasteurized, Probiotic, Raw 3LB Bag)

2 lbs.carrots, trimmed and peeled

2 Tbsp. avocado oil (I use La Tourangelle Avocado Oil )

1/2 cup extra-virgin olive oil

2 1/2 tsp. pink Himalayan salt, divided, plus more (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

2 garlic cloves

1/2 cup canned chickpeas, drained

3 Tbsp. (or more) lemon juice

1/8 tsp. black pepper or to taste

1 1/2 tsp. smoked paprika

1/2 cup coarsely chopped parsley, plus leaves for serving

1/4 cup filtered water

1. Prepare the ingredients.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Place almonds on the baking sheet and toast in the oven, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Place in a small bowl and let cool; set aside.
3. Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Make sure all the pieces are about the same size; that will allow them to cook evenly. Toss the carrots with 2 tablespoons avocado oil and 1 teaspoon salt. Spread out evenly on the same parchment lined baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
4. Transfer carrots to a food processor; add the remaining ingredients and process, adding more oil and/or water as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
5. Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves. Serve.
Dip can be made 1 week ahead. Cover and chill.
Equipment needed:
Food processor
Baking sheet
Serving suggestion:
Serve with crudites, vegan gluten-free crackers or bread.
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