Roasted Carrot Spread with Whole Spices

Roasted Carrot Spread is a healthy, spicy alternative to hummus. This bright and flavorful dip is made of carrots, yogurt (dairy or non-dairy), olive oil, tahini, and spices—all super foods in their own rights. Together they form a stunning spread that’s full of the flavors of North Africa—smoked paprika, cumin, coriander, fennel, cinnamon, and more. And, as long as you make it with non-dairy yogurt, it’s paleo and vegan.

Best of all, this healthy roasted carrot spread uses one of my favorite kitchen gadgets, the nutri-blender (any bullet-style blender like the NutriBullet). The recipe is excerpted from one of my latest books, Nutri-Blender Recipe Bible. Sliced carrots get roasted in olive oil along with whole spices and then the whole thing gets whirled quickly in the blender. So quick, so easy, so delicious. Serve it with crackers, vegetables, or pita bread for scooping or add it to a Middle Eastern mezze platter.

Here’s the recipe:

Roasted Carrot Spread with North African Spices
Makes 2 cups / Prep time: 10 minutes / Cooking time: 30 minutes

4 large carrots (about 1 pound), scrubbed and cut into ½-inch thick rounds
4 tablespoons olive oil, divided
1 tablespoon whole coriander seeds
2 teaspoons whole cumin seeds
1 teaspoon fennel seeds
½ teaspoon kosher salt, divided
Freshly ground black pepper
¼ cup plain yogurt (regular or non-dairy)
3 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
¼ to ½ teaspoon cayenne

1 Preheat the oven to 400ºF.

2 In a large bowl, combine the carrots, 2 tablespoons of the olive oil, the coriander seeds, cumin seeds, fennel seeds, ¼ teaspoon salt, and pepper and toss to coat well. Transfer the mixture to a rimmed baking sheet and spread the carrots out into a single layer. Roast in the preheated oven for about 30 minutes, until the carrots are tender and beginning to brown. Remove from the oven and let cool for a few minutes.

3 In the jar of the nutri-blender, combine the remaining yogurt, lemon juice, tahini, smoked paprika, cinnamon, cayenne, and the remaining ¼ teaspoon salt and 2 tablespoons olive oil. Add the carrots and blend for about 30 seconds, until the mixture is smooth and well combined. If necessary, scrape down the sides of the jar and blend again until well combined. Serve immediately or store, covered, in the refrigerator for up to a week. Bring to room temperature before serving.

Get the printable recipe here.

The Author: Robin Donovan is a food writer and recipe developer. She has written numerous cookbooks including Nutri-Blender Recipe Bible; Home Skillet: The Essential Cast Iron Cookbook for Easy One-Pan Meals; and the bestselling Campfire Cuisine: Gourmet Recipes for the Great Outdoors. She blogs about super easy recipes for surprisingly delicious meals at TwoLazyGourmets.com.

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