Dinner at My House: Roasted Carrot Dip (trust me)

Roasted Carrot Dip with Za'atar spices is a great, colorful hummus alternative.

I was thinking of making hummus when I came across Amanda Holstein’s recipe on Serious Eats for za’atar-spiced roasted carrot dip. It sounded a little different, a lot more colorful and close enough to what I had in mind.

Best of all: It meant a trip to my favorite Mediterranean market—The Mediterranean Market, that’s what it’s called—on Green Springs Highway in Homewood.

I love, love, love going in this small, family-owned market for so many things: whole black peppercorns, rose water for my cocktails and to spritz on my face during the summer, spices of all sorts including a nice za’atar blend, fresh veggies at good prices, and absolutely delicious French feta. You’re going to want some of that feta.

So, I stopped in and picked up enough za’atar to use and share with family, some juicy lemons, the carrots, and a jar of tahini.

Pro tip: I had grabbed a jar of Ziyad Premium Tahini for this dip and discovered a recipe for hummus right on the label. Turns out, it’s a winner! I made it after I made the carrot dip since I already had the food processor out.

This roasted carrot dip is a great dish (and conversation starter!) for a party (double it!) or simply for healthy snacking (you still might want to double it). You even could serve it with some crisp veggies, fresh pita (and pita chips for contrast) and a couple tins of fish for a delicious, light, easy dinner.

Enjoy and xoxo!

Susan

Creamy, Nutty Za’atar Roasted Carrot Dip

Ingredients

• 4 medium carrots (4 ounces each), peeled and cut into 1-inch pieces

• 4 medium cloves garlic (about 3/4 ounces but I used a few extra)

• 2 teaspoons za’atar, homemade or store-bought

• 1/4 cup extra-virgin olive oil, divided

• 2 tablespoons fresh lemon juice from 1 medium lemon

• 2 tablespoons tahini

• 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

• 1/4 teaspoon Aleppo pepper, plus more for garnish

• 1/4 cup ice-cold water, plus more as needed

• 1/4 cup salted roasted pistachios (1 ounce), coarsely chopped

• Pita chips for serving

Directions

1. Adjust oven rack to middle position and preheat oven to 400°F (205°C). On a 13- by 18-inch rimmed baking sheet, toss carrots, garlic, and za’atar with 1 tablespoon of olive oil until evenly coated. Roast until tender, 30 to 35 minutes, tossing halfway through.

2. Let carrots cool slightly, about 5 minutes. In a blender or food processor, combine roasted carrots, lemon juice, tahini, salt, Aleppo pepper, and 2 tablespoons oil. Blend until a thick paste forms, about 2 minutes, stopping to scrape down sides as needed.

3. With the blender running, slowly pour ice-cold water through the opening of the lid. Blend until smooth and creamy, about 2 minutes. If necessary, add additional water, 1 tablespoon at a time, until carrot mixture reaches desired consistency.

4. Transfer carrot mixture to a shallow serving bowl; drizzle with remaining 1 tablespoon oil, sprinkle with chopped pistachios, and garnish with additional Aleppo pepper. Serve with pita chips.

The dip can be refrigerated in an airtight container for up to 1 week (if you hide it from everyone else).

The carrots can be roasted up to 3 days in advance.

Prep time: 15 minutes

Roasting time: 30 minutes

Serves 4