Smoky Carrot Dip 

This Smoky Carrot Dip is anything but basic—spiced, sweet, and bright with a cozy, mouthwatering complexity. Unlike traditional carrot dips, this one skips roasting and instead sautés carrots and onions in a pan with warm Moroccan-style spices like cinnamon and cumin. Then it’s blended smooth with hazelnuts, zesty orange, tomato paste, ginger, and a touch of heat. Quick to prepare, but full of layered flavor, it’s the perfect vibrant addition to your snack rotation—great for dipping, spreading, or even layering onto toasts and charcuterie boards. 

Ingredients

• 1 lb carrots, sliced
  
  

• ½ yellow onion, chopped
  
  

• ¼ tsp ground cinnamon
  
  

• ¼ tsp ground cumin
  
  

• ¼ cup hazelnuts
  
  

• 1 orange, juiced and zested
  
  

• 1 Tbsp tomato paste
  
  

• ¼ cup olive oil
  
  

• ¼ cup parsley, chopped
  
  

• 1 Tbsp ginger, grated
  
  

• ¼ tsp red pepper flakes
  
  

Directions

1. Heat olive oil in a frying pan over medium heat; sauté chopped onion until softened (~5 minutes). 

2. Add cinnamon and cumin to the onions; sauté for a few more minutes, then add the sliced carrots and cook for about 15 minutes or until they begin to caramelize and soften.
   
   

3. Remove from heat and let cool slightly. Transfer carrots and onions to a food processor along with hazelnuts, orange juice and zest, tomato paste, olive oil, parsley, ginger, and red pepper flakes.
   
   

4. Puree until smooth and spreadable. Adjust consistency with more olive oil if desired.
   
   

5. Serve with pita chips, naan, crackers, veggies, or use as a spread on charcuterie boards—this dip is versatile and irresistible.
   
   

Nutrients (per serving, yields approximately 2 servings)

(Based on Food Plus Words’ own estimate)

• Calories: ~511 kcal
  
  

• Total Fat: ~31 g (Saturated Fat ~4 g, Unsaturated Fat ~25 g)
  
  

• Cholesterol: 0 mg
  
  

• Sodium: ~2,187 mg
  
  

• Carbohydrates: ~62 g
  
  

• Fiber: ~22 g
  
  

• Sugars: ~20 g
  
  

• Protein: ~10 g