Moroccan Carrot Dip

CarrotCuminDip copy

I first tasted this at my work Christmas party – and loved it. I asked around and searched the Internet for recipe hints and then created my own. The key ingredients are, of course, the carrot and cumin. The smell of the cumin as it roasts will make your kitchen smell divine.

This can easily be done without the help of a Thermomix or Thermal cooker, but it does make it easier if you have one. It is really nice served straight away while still warm. But it is still very tasty eaten cold if you want to make in advance and store in the fridge. Part of the appeal for me, other than the taste, is the way the dip is presented with a layer of natural yoghurt on the top. It looks lovely once dipped into revealing the bright orange carrot layer below.


Moroccan Carrot Dip
Prep Time
Cook Time
Total Time
Recipe type: Dips & Condiments
Serves: 8
  • 300g carrots, peeled and cut into chunks
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cloves garlic
  • 1 medium onion
  • 2 Tbsp olive oil
  • 1 Tbsp tahini
  • Juice of half a lemon
  • ½ cup natural Greek style yoghurt
  1. Chop the carrots, garlic and and onion, at speed 5 for 3 seconds.
  2. Spread the mixture onto a baking tray and sprinkle the cumin and paprika over the top. Drizzle with olive oil and roast in a 180 degree oven for 30 minutes. Don't let it get too crispy.
  3. Pour the mixture back to the Tmx bowl and add tahini and lemon juice. Blend speed 6-7 for 15-20 seconds until your desired consistency is reached.
  4. To serve smooth into serving bowl and top with a layer of natural Greek style yoghurt. Garnish with a sprinkle of paprika.


  1. Chris Simpson says

    Brilliant. My new favourite dip/spread. I have been adding a drained can of chickpeas or canellini beans, and topping with home made labneh. X

    • Cooking in the Chaos says

      So glad you are enjoying the blog and recipes Chris :) I like your idea of adding chickpeas and am going to try that next time I make this. I have not attempted labneh at home but have read some tutorials on how to make it, so am keen to give it a try also. Thanks for the inspiration xx

      • Chris says

        Hi again Karen. Making it today, so found your reply, about time I remembered the recipe!
        Re labneh, I use whatever plain yoghurt I have, no salt. Best to use Greek if you want to roll into balls, as it is firmer, but I mostly use it as a spread or dip.
        Before Penny gave me a flash labneh maker, I was using a plastic colander with smallish holes over a Pyrex jug, didn’t bother with the muslin. Good luck. Chris X

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