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Snack recipe · from the recipe book

Roasted Carrot Lemon Spread with Crudités

A silky, sweet roasted carrot spread brightened with lemon, cumin and tahini, served with crisp cucumber, celery and bell pepper.

Roasted Carrot Lemon Spread with Crudités

Ingredients

  • 7½ medium450 gCarrots250 g peeled and cut into 1-inch chunks for roasting; 200 g cut into sticks for dipping
  • 3 cloves9 gGarlicpeeled
  • 1½ tbsp20 gOlive oil
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • ½ can, drained120 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gTahini
  • 2½ tbsp40 gLemon juice
  • 2 tsp4 gLemon zest
  • 2½ tbsp40 gWatercold
  • ½ tsp1 gPaprika (sweet or smoked)
  • 2 tbsp chopped8 gFresh parsleychopped
  • 2 cups sliced200 gCucumbercut into spears
  • 4 stalks160 gCelerycut into sticks
  • 1 medium119 gRed bell peppercut into strips

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Divide the carrot: set aside the chunks for roasting and the sticks for dipping.
  3. Toss the carrot chunks and garlic with half of the olive oil, the cumin and half of the salt, then spread on the pan.
  4. Roast 25 to 30 minutes, stirring once, until the carrot is tender and browned at the edges; cool 10 minutes.
  5. While the carrot roasts, cut the cucumber, celery, bell pepper and carrot sticks, and chill them.
  6. In a food processor, blend the roasted carrot and garlic with the chickpeas, tahini, lemon juice, lemon zest and the remaining salt.
  7. With the machine running, add the water a little at a time until the spread is smooth and creamy.
  8. Spoon the spread into a bowl, drizzle with the remaining olive oil, and sprinkle with the paprika and parsley.
  9. Serve with the carrot sticks, cucumber, celery and bell pepper for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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