New This Month

Roasted Carrot Dip

Cumin and Sriracha add heat and depth to this super-simple party hors d'oeuvre.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Romulo Yanes

Source: Everyday Food, December 2013


  • 1 1/2 pounds carrots, halved if large
  • 1 large onion, cut into wedges
  • 6 tablespoons olive oil, divided
  • 1 1/2 teaspoons ground cumin
  • Coarse salt
  • 2 tablespoons red-wine vinegar
  • 1 to 2 tablespoons Sriracha
  • 1 small garlic clove, minced
  • Yogurt and pita bread, for serving


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.

  2. Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha, and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.

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