Carrot Dip with Spicy Sizzled Dill
recipes
This vibrant carrot dip, made with tangy dill and creamy chickpeas, is fresh and bright with a gentle kiss of heat.
May 8, 2025
Carrot Dip with Spicy Sizzled Dill
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This vibrant carrot dip, made with tangy dill and creamy chickpeas, is fresh and bright with a gentle kiss of heat.
This appetizer is part of my spring menu, featuring Spring Chicken Pot Pie.
Ingredients and Substitutions
• Dill: Celebrated for its vibrant, tangy flavor. If you don’t like dill, you can substitute with parsley or leave it out.
• Red pepper flakes: If you’d rather skip the heat, omit this ingredient.
• Chickpeas: Honestly, any white bean will do the job.
How Should I Store this Carrot Dip?
Leftovers can be stored, in an airtight container, in the refrigerator for up to 5 days.
Can I Make this Carrot Dip Ahead of Time?
Definitely! Just keep it in the refrigerator until you’re ready to serve (I like to take it out 30 minutes before to take the chill off).
What to Serve with this Carrot Dip?
Crackers, crostini, pretzels, or crudités vegetables pair beautifully with this dip.
Carrot Dip with Spicy Sizzled Dill
Ingredients
Spicy Dill Oil
- 1/4 cup (52g) olive oil
- 2 tablespoons (5g) fresh dill, chopped
- 1 teaspoon red pepper flakes
Carrot Dip
- 1 lb carrots, peeled and cut into chunks
- Kosher salt
- Freshly ground black pepper
- One (15-oz) can chickpeas, drained and liquid reserved
- 3 tablespoons (45g) fresh lemon juice
- 6 tablespoons (90g) reserved chickpea liquid (Note 1)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
For the Spicy Dill Oil
- Add the olive oil to a small saucepan and heat over medium-high heat until hot, about 2 minutes. A couple wisps of smoke are okay but it shouldn’t be smoking. You can also test with a wooden chopstick (or any wooden utensil) by dipping it in the oil to see if it simmers.
- To a small bowl, add the dill and red pepper flakes. Carefully add the oil over. Set aside.
For the Carrot Dip
- Preheat the oven to 400 F (205 C) and line a sheet pan with parchment paper.
- Add the carrots to the prepared pan and toss with 1 tablespoon of the dill oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Cover with foil and bake until the carrots are beginning to tender, 25 to 30 minutes. Uncover and bake until the carrots have developed some wrinkled and light golden spots, about 10 minutes.
- Transfer the carrots to a food processor. Add the chickpeas, lemon juice, reserved chickpea liquid, paprika, garlic powder, 3/4 teaspoon salt, 1/4 teaspoon pepper.
- Swirl the dip into a shallow bowl and top with the dill oil and more fresh dill .
Notes
- Note 1: You can substitute the reserved chickpea liquid (aquafaba) with broth or water.
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