Why It Works
- Roasting the carrots and garlic brings out their natural sweetness and makes them tender enough to blend.
- Seasoning the carrots with za’atar gives the dip a fragrant and herbaceous note.
When I’m too tired to cook, dinner is usually a plate of crackers, cheese, cured meat, olives, and a dip or two. Some people think of this as “girl dinner,” but it should really be called the “tired parent dinner” because it involves no cooking and usually consists of my toddler’s soggy leftover snacks. To make my meals a little less sad, I often pair my son’s half-eaten crackers with a delicious spread like hummus, whipped feta, or savory fried pickle dip. They’re great for snacking, entertaining, and yes, even dinner in a pinch. Lately, carrots have been the star of my dips: Inspired by the recipe below from our Birmingham, Alabama–based test kitchen colleague Amanda Holstein, I’ve been roasting carrots and blending them into a silky dip.
Serious Eats / Hannah Hufman
Amanda’s roasted carrot dip is extraordinarily simple to make: You toss carrots and garlic with za’atar and olive oil, roast the vegetables until they’re sweet and tender, then blend it all up with olive oil, lemon juice, tahini, salt, Aleppo pepper, and water. The high heat of the oven caramelizes the sugars in the vegetables, bringing out their sweet, nutty flavors for a more flavorful dip. Za’atar, a Middle Eastern spice blend of white sesame seeds, dried za’atar leaves, and sumac, gives the dip a tart, herbaceous note, while Aleppo pepper brings a subtle heat and tahini adds a rich nuttiness. Together, the ingredients make for a wonderfully sweet, earthy, and creamy dip that’s especially delicious after a long day.
This recipe was developed by Amanda Holstein; the headnote was written by Genevieve Yam.
May 2025
When I’m Too Tired to Cook, I Reach for This Easy, Creamy Vegetarian Dip Instead
Cook Mode
(Keep screen awake)
4 medium carrots (4 ounces; 113 g each), peeled and cut into 1-inch pieces
4 medium cloves garlic (about 3/4 ounces; 20 g)
2 teaspoons za’atar, homemade or store-bought (see notes)
1/4 cup (60 ml) extra-virgin olive oil, divided
2 tablespoons (30 ml) fresh lemon juice from 1 medium lemon
2 tablespoons (30 ml) 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 (60 ml) ice-cold water, plus more as needed
1/4 cup salted roasted pistachios (1 ounce; 30 g), coarsely chopped
Pita chips for serving
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.
Serious Eats / Hannah Hufman
Let carrots cool slightly, about 5 minutes. In a blender, 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.
Serious Eats / Hannah Hufman
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.
Serious Eats / Hannah Hufman
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.
Special Equipment
13- by 18-inch rimmed baking sheet, blender
Notes
Palestinian cookbook author and Serious Eats contributor Reem Kassis recommends looking for a za’atar blend that uses actual za’atar leaves instead of oregano. Both za’atar and oregeno belong to the same botanical family, but have subtle differences in flavor; she recommends the pre-made mixes from Burlap & Barrel, Maureen Abood Market, Milk Street, and Syndyanna.
Make-Ahead and Storage
The dip can be refrigerated in an airtight container for up to 1 week.
The carrots can be roasted up to 3 days in advance.
