Tag Archive for roasted carrot dip

Aquafabulous! Roasted Carrot Dip

It’s officially fall!

So, yeah. I’m not super happy about that. In my ideal world, summer would last forever.

There is something kinda wonderful about breaking out my favorite cozy scarf again, though.

aquafabulous roasted carrot dip

Image by Tango Photography

The beginning of fall means that my kitchen is now actually cool enough for me to cook in again. There were a few weeks, there, when turning on the oven wasn’t really an option.

I shared the first version of this recipe about a year ago. The inspiration came from my friend Leeanne who lives in Maple Ridge. She, in turn, was inspired by her local Haney Farmer’s Market, which is also one of my favorites.

I refined it a little for the cookbook. I’ve made it many times since, always to rave reviews.

Roasted Carrot Dip

(Recipe courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca)


  • 3 large carrots, peeled and chopped
  • 3 garlic cloves, peeled and smashed
  • 4 tbsp extra virgin olive oil, divided (approx.)
  • 4 tsp toasted cumin seeds, divided
  • Salt and freshly ground pepper
  • 2 tbsp rinsed drained chickpeas
  • 1⁄4 cup aquafaba
  • 1 tbsp tahini
  • 1 1⁄2 tsp seasoned rice vinegar
  • Tortilla chips, pita chips or crackers

1. In a medium bowl, combine carrots, garlic, 2 tbsp (30 mL)
olive oil, 3 tsp (15 mL) cumin seeds and season with salt
and pepper. Toss well to coat.
2. Spread carrots in a single layer on prepared baking sheet
and bake in a preheated, 425 degree oven, stirring occasionally, until
crispy around the edges, about 20 minutes. Remove from
oven and let cool slightly.
3. In food processor fitted with the metal blade, process
carrots, garlic, chickpeas, aquafaba, 2 tbsp olive
oil, tahini and rice vinegar until smooth, stopping the
motor to scrape down the sides, as necessary. Taste and
season with more salt and pepper, if desired.
4. Transfer to a bowl. Garnish with 1 tsp cumin seeds
and drizzle with extra virgin olive oil. Serve warm with
tortilla or pita chips or crackers.


Roasted Carrot Dip

I have some amazing friends, y’all.

Not just amazing because they love and support me (which is awesome), but amazing because they are saving the world. There’s my friend Jen, for example, who is a partner in Green Circle Salons, a company which collects hair from salons and then turns them into booms which absorb oil when there are spills.

And then there’s Leanne. Her family has owned and run Ridge Meadows Recycling since 1972. They’ve been keeping stuff out of the landfill for 44 years! Leanne is also a big proponent of her local Haney Farmer’s Market, and a player in the local community theatre. Did I mention RMRS gives jobs to people with developmental disabilities?

Roasted Carrot Dip--vegan, gluten freeYeah, these are the people I am very proud to call my friends.

With Halloween just around the corner, I thought it was the perfect time to share with you my veganized version of Leanne’s Roasted Carrot & Garlic dip.

A couple years back, my friend Vicki put together a cookbook in support of their local Ridge Meadow’s Hospital Foundation, and this recipe by my friend Leanne was in it.

Now, you gotta know by now I love hummus, but it had never occurred to me that I could make a dip out of roasted carrots! I was intrigued. So I tried it, and boy, was it good!

Here is my own spin on her original recipe. It’s vegan, and I added cumin to the mix. This would make the perfect dip to serve at your Halloween party–in fact, I’ll be making a vat to take to our own Halloween party this weekend.

Leanne Koehn

Leanne and I rocking the safety vests!

Roasted Carrot Dip (Vegan, Gluten-Free)


  • 3 large carrots peeled and cut into coins
  • 2 tbsp  olive oil
  • 1 tsp    ground cumin or cumin seeds
  • salt and pepper
  • 3-4 cloves garlic, peeled and bashed
  • 2 tbsp chickpeas
  • 1/4 cup carrot juice
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1/2 tbsp rice wine vinegar
  • 1-2 tbsp toasted cumin seeds for garnish


1.         In a medium-sized bowl, place the carrots, peeled garlic, vegetable oil, salt and pepper and cumin. Toss well to coat.

2.         Place in a single layer on a baking sheet, and then into a pre-heated 425 degree (220°C) oven for about 20 minutes, until crispy around the edges.

3.         Remove from the oven and allow to cool enough so that you can handle them.

4.         Once they have cooled enough, place them in the bowl of your blender along with the chickpeas, carrot juice, olive oil, tahini, and rice wine vinegar. Blend well until it is smooth, scraping down the sides if need be. Taste and season with more salt and pepper if needed.

5.         Scrape into a bowl and garnish with a drizzle of olive oil and cumin seeds that have been dry-roasted in a cast-iron frying pan. Serve warm with tortilla or pita chips or crackers.