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Compliments of Diana Dyer, MS, RD

Carrot Dip

A hummus recipe with a root vegetable base instead of garbanzo beans. This beautiful and healthful recipe is another way to incorporate more veggies into your diet. This recipe is graciously shared by Chef Sue Bender, owner of Rocksalt Restaurant in Orewa, New Zealand, where my husband and I had a lovely meal. We *licked the platter clean* when first served the beetroot hummus as an appetizer (called an entreé or starter in New Zealand). Our waitstaff was so surprised that she asked if we would like to sample another variety of hummus and brought us the carrot dip. By the time she was back to ask how we liked that one, our dish was again *licked clean* :-) Both the carrot dip and beetroot dip recipes are very different, but both are simply delicious! They will look beautiful on a buffet table served with small whole wheat pita or crackers. Enjoy, enjoy.
  • 2-1/2 # carrots, peeled and chopped in 1-2 inch pieces
  • 1 Tbsp. ground cumin
  • 1 Tbsp. whole cumin
  • 1 Tbsp. brown sugar
  • 1 Tbsp. olive oil
  • small amount of salt and pepper


Roast in oven at 350 degrees all above together until caramelized and soft.
Then puree in food processor or blender with the following:

  • 2-3 Tbsp. fresh gingerroot, grated
  • 1-1/2 Tbsp. fresh lemon juice
  • 1-1/2 Tbsp. tahini (sesame seed paste)
  • 1 Tbsp. olive oil
  • 1/4 cup water (add slowly, adjusting to reach consistency desired)
Makes ~ 3 cups. Allow to set several hours for flavors to blend.