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01 May, 2023

Roasted carrot, celeriac and almond dip

What better than a big bowl of creamy dip, with a platter of crudités and crackers to scoop it up with? This roasted carrot & celeriac dip with almonds and cumin seeds is our favourite snack or appetiser. You can whip it up in minutes and it’s also a great one for leftover roasted carrots and celeriac.



  • 150g carrot, roughly chopped
  • 150g celeriac, roughly chopped
  • 1 tsp cumin seeds
  • 70g almonds
  • 125g chickpeas
  • 2 cloves garlic
  • Juice of 1 lemon
  • 2 1/2 tbsp olive oil Salt and cracked black pepper


  1. Preheat the oven to 180 degrees.
  2. Drizzle the carrot and celeriac with 1/2 tbsp olive oil, cumin seeds 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.
  3. Put the carrots, celeriac, almonds, garlic (squeezed out of the skin), chickpeas, 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.
  4. Transfer to a serving dish and top with another drizzle of olive oil and some cumin seeds, for a shared platter with crudites and crackers. Otherwise, for a single snack serving, we would suggest 2 heaped tablespoons alongside some chopped carrots, cucumber, radishes and/or a few seeded crackers. Keep in an airtight container in the fridge for up to 5 days.