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16 Dec, 2019

Roasted carrot & almond dip

This roasted carrot & almond dip is a great way to use up leftover roasted carrots or any carrots lingering at the back of your fridge which may have seen better days. Enjoy with crudites, crackers or as the ultimate “moist-maker” for a leftover sandwich (and yes, we did just use *that* word - sorry)



Food processor or blender


300g carrot, roughly chopped
70g almonds
125g chickpeas
2 cloves garlic
Juice of 1 lemon
1 tsp smoked paprika
2 1/2 tbsp olive oil
Salt and cracked black pepper
Optional topping: soft herbs and sesame seeds


  1. Preheat the oven to 180 degrees. Drizzle the carrot with 1/2 tbsp olive oil and a pinch of salt. Roast in the oven for 30 minutes. Then add the garlic (in the skin) and almonds and roast for a further 5 minutes.
  2. Put the carrots, almonds, garlic (squeezed out of the skin), chickpeas, smoked paprika and lemon juice in a food processor. Pulse the mixture whilst drizzling in the olive oil until you reach your desired consistency. Season to taste.
  3. Transfer to a serving dish and top with plenty of freshly cracked pepper, herbs and sesame seeds if you like.