Garden To Table Cheese Boards, Grazing & Entertaining

Smoky Roasted Carrot Dip

This Smoky Roasted Carrot Dip is one of my new favorites. Smoky, rich, beautiful, and bright, this dip is healthy, vegan, keto, and dairy-free, making it a perfect dip for everyone to share. It’s flavors are reminiscent of romesco sauce, lightly sweet and bright, with hints of garlic and smoky spice. It’s a great addition to a fall crudité platter or seasonal spread.


VegetarianLow Carb“Keto"Gluten-Free

Recipe Notes

This recipe hails from the Ochre Bakery in Detroit, which I found via Bon Appétit. It is one of my new favorites! While I am writing this in fall, I think it would be delicious in any season.

A bowl of bright orange Smoky Roasted Carrot Dip sitting on top of a maple serving board surrounded by a fresh vegetable crudité platter and almond, date crackers.

The Ingredients

Carrots provide numerous health and culinary benefits. Often thought of as a kitchen staple, carrots are actually a nutrition powerhouse. With their vibrant color and earthy sweetness, they lend themselves to both sweet and savory dishes. Packed with vitamins A, K,, and C and the antioxidant beta carotene, eating carrots can help support immune function and healthy vision. They are also rich in dietary fiber which aids digestion and makes you fell full longer.

Chickpeas offer a delicious blend of health benefits and culinary versatility. These legumes are not only rich in plant-based protein and fiber, promoting fullness and supporting weight management, they are also loaded with essential minerals like iron and magnesium. Whether roasted for a crunchy snack, blended into creamy hummus, or used in stews and salads, chickpeas add a burst of nutrients and a rich, nutty flavor to your dishes.

Almonds are an excellent source of vitamin E, an antioxidant that supports skin health and immune function, and they are rich in essential minerals like magnesium and calcium, contributing to strong bones and muscle function. Almonds are also packed with plant-based protein and dietary fiber, which aid in appetite control and digestion, making them a great choice for both snacking and cooking.

Smoked Paprika, also known as pimentón, hails from Spain. It is traditionally made by smoking dried red peppers over oakwood fires before grinding them into a fine powder. This spice adds a deep, smoky flavor and a complex, earthy taste, elevating the flavors of a wide range of savory dishes.

How To Roast Carrots

Roasting carrots, like many fruits and vegetables, is a great way to intensify and sweeten their flavor. It also imparts a subtly smoky richness to them. Carrots are quite forgiving, so roasting them is fairly straightforward. Here’s how:

Once the carrots are washed and dried, slice them in half lengthwise, and cut them crosswise into four pieces. On a parchment lined baking sheet, toss the carrots in 2 tbsp. of olive oil to coat, and sprinkle with 1 tsp. salt. Roast them in a 350°F oven for about an hour – taking them out to stir once or twice. The carrots are done when they are very tender and starting to shrivel and brown. They should not be blackened and charred.

A bowl of bright orange Smoky Roasted Carrot Dip sitting on top of a maple serving board surrounded by a fresh vegetable crudité platter and almond, date crackers.

What To Serve With Smoky Roasted Carrot Dip

This dip is Vegetarian, Vegan, Low Carb, and Keto-Friendly, so pairing it with accompaniments that are also diet-friendly is a win-win at parties. It would however be fabulous with cheese (I’ve been wanting to try it on grilled cheese.)

  • Fresh Vegetable Crudité
  • Crackers, Flatbreads & Breads
  • Gluten-Free Crackers, Flatbreads & Breads
  • Cheeses: Grilled Halloumi, Feta, Goat Cheese, Cheddar

Tips & Tricks

Here are a few things that might help:

  • Add in more olive oil to get the desired smooth, creamy consistency.
  • Add more lemon juice to taste, it adds a brightness.
  • The dip can be made in advance and stored for up to a week in the refrigerator.


Here are some suggested substitutions to make this carrot dip a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!

  • Smoked Paprika Alternatives: Sweet Paprika, Sumac, Cumin

More Appetizer Recipes To Try

Greek Goddess Dip With Fresh Vegetable Crudité

Roasted Tomato Caprese Appetizer Bites

Fresh Fig, Ricotta & Honey Appetizer Bites

Jammy Blue Cheese & Almond Endive Appetizer Bites

Watermelon Cucumber Mint Salad Wedges With Feta

If you make this Smoky Roasted Carrot Dip be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A bowl of bright orange Smoky Roasted Carrot Dip sitting on top of a maple serving board surrounded by a fresh vegetable crudité platter and almond, date crackers.

How To Make: Smoky Roasted Carrot Dip



Adjust Servings
0.5 Cup Almonds (With The Skin On)
2 Lbs. Carrots, trimmed and peeled.
2 Tbsp. + 1/2 Cup Extra Virgin Olive Oil
2.5 Tsp. Salt, Divided, Plus More
2 Cloves Of Garlic
0.5 Cup Canned Chickpeas
3 Tbsp. (Or More) Fresh Lemon Juice
1 Tsp. Freshly Ground Black Pepper
0.75 Tsp. Hot Smoked Spanish Paprika
0.5 Cup Coarsely Chopped Parsley, Plus Leaves For Serving
Serve It With
Fall Vegetable Crudité
Nutritional Information
8.6 Grams Net Carbs
3.1 Grams Protein
6.9 Grams Fat
117 Calories


Preheat the oven to 350°F and toast the almonds.
Put the almonds on a rimmed baking sheet, and toast in the oven. Halfway through, toss the almonds and continue toasting until slightly darkened and fragrant, about 8–10 minutes. Let them cool; set aside.
Mark as complete
Prep the carrots and roast for about an hour.
Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. On a parchment-lined baking sheet, toss the carrots with 2 Tbsp. oil and 1 tsp. salt. Spread the carrots out evenly on a baking sheet and roast them, stirring once or twice, until the carrots are very tender and starting to shrivel and brown, about 1 hour. Do not let them char.
Mark as complete
Add to a food processor and combine.
Transfer the roasted carrots to a food processor; add in the garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until the mixture is almost completely smooth. Taste the dip and add more lemon juice and/or salt to taste.
Mark as complete
Garnish and serve.
To serve, transfer the dip to a bowl, drizzle with additional extra virgin olive oil, and garnish with parsley leaves.
Mark as complete

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