Roast Cumin and Carrot Dip

Roast Cumin and Carrot Dip

8 Servings

25-30 mins


On the go at Christmas time but craving something tasty, nutritious and quick? Our Roast Cumin and Carrot Dip is what you've been looking for! Simple to make but a total crowd pleaser, perfect if you've got guests for last minute Christmas drinks. Dip and load up crudite, crackers, or our Turmeric Bites!

110g roasted carrots (about 3 medium carrots roasted with 2 tsp of cumin seeds and avocado oil)

40g tahini

½ tsp turmeric

Cracked Pepper

Himalayan Pink Salt

2 tbsp Cold-Pressed Olive Oil

½-1 tbsp Apple cider vinegar

3-4 tbsp Water

Opt: ½ tsp honey or maple syrup


  1. Cut raw carrots into batons and place in a roasting tray, drizzle with avocado oil and cumin seeds. Roast for 20-30 mins at 170C or until soft.


To make the dip:

  1. Place roasted carrots, turmeric, tahini into a blender (could also use a mini food processor). Blitz until chopped.
  2. Add in the olive oil, apple cider vinegar (1/2 if you prefer a less vinegar taste), 3 tbsp water and season. Blend until smooth or slightly textured, adding a little more water if needed, add in the honey/maple syrup if you would prefer it slightly sweeter.


Enjoy with your favourite seeded crackers and vegetable crudites!

Keeps in the fridge for up to 4 days.


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