Smoked Carrot Dip (Video)
Smoked Carrot Dip
I’m a huge fan of whipping up a good homemade dip as a way to empty the fridge and make use of pantry staples.
This smoked carrot dip is earthy, sweet, and gently kissed with spice. Roasted carrots and paprika blend with creamy cannellini beans, toasted cumin, and a hint of lemon to create a deliciously nourishing and versatile dip It’s the kind of dish that invites sharing: spooned onto a mezze board, served alongside warm flatbread, or turned into a simple meal with leafy greens and topped with your protein of choice.
Prepare it with a rustic texture or blend smooth, either way it’s a flavourful plant packed dish perfect for entertaining or enjoying over a week in your own dishes.
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| DIETARIES | SERVES | PREP TIME | COOK TIME |
|---|---|---|---|
| GF | DF | VEG | V | 4 | 10 MINS | 25-40 MINS |
INGREDIENTS
6 carrots, peeled and halved lengthways (or 2 bunches Dutch carrots)
1 fresh red paprika (capsicum), halved and deseeded
4 garlic cloves, left in paper skin
¼ cup canned cannellini beans, rinsed and drained
¼ cup extra virgin olive oil, plus extra for roasting
2 Tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp sumac, plus extra to sprinkle
½ tsp sea salt
2 Tbsp lemon juice
Chopped parsley, to finish
(Optional to serve: almonds, seeds, or sliced cooked chicken)
METHOD
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Add carrots, paprika, and garlic to the tray. Drizzle with a little olive oil and toss to coat.
Roast for 25–30 minutes, until the paprika and garlic are soft. Remove those, and return the carrots to the oven for another 10–15 minutes until tender and slightly caramelised.
Meanwhile, toast the spices in a dry pan over medium heat for about 2 minutes, until fragrant.
Place roasted carrots, paprika, and garlic (squeezed from skin) into a food processor. Add cannellini beans, toasted spices, salt, and half the olive oil.
Blend to a chunky consistency. Add lemon juice and more olive oil as needed, and blend again to your preferred texture.
To Serve
Scoop into a bowl, swirl for that stylist touch, and sprinkle with parsley and sumac. Add toasted almonds or seeds for crunch—or top with sliced chicken for a complete meal.
What Makes It Special?
Smoky, Sweet, and Spiced: Roasted carrots meet warming spices for a rich, earthy flavour profile.
Naturally Nourishing: Packed with plant-powered goodness—beans, veg, and spices in every spoonful.
Textural Magic: Blend it smooth or leave it chunky—it’s just as good either way.
Dinner or Dip: Serve as a snack, part of a mezze platter, or turn it into a meal with a few simple toppings.
Key Ingredients
Carrots and fresh paprika
Garlic cloves
Smoked paprika, cumin & coriander
Cannellini beans
Lemon juice & olive oil
Optional: toasted seeds, almonds, or cooked chicken for protein
Perfect For
A healthy lunch, a standout party dip, or a new favourite way to eat more veggies. Serve with warm flatbread, crunchy veg, or spooned over grains.
Looking to level up your dip game? This one’s smoky, satisfying, and anything but ordinary.
Cook’s Notes
We love a rustic texture here, but you can blend it smooth if that’s more your vibe.
No food processor? Use a stick blender or even a potato masher—just slice the paprika before blending.
This dip also makes a bold, flavourful base for lamb, roasted veggies, or white fish.