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Snack recipe · from the recipe book

Smoky Roasted Carrot Spread with Pepper Strips

Sweet roasted carrots blended with smoked paprika, tahini and garlic into a velvety, smoky spread, scooped up with crisp, cool bell pepper strips.

Smoky Roasted Carrot Spread with Pepper Strips

Ingredients

  • 7½ medium450 gCarrotspeeled and cut into 1-inch chunks
  • 3 cloves9 gGarlicunpeeled cloves
  • 1½ tbsp20 gOlive oildivided
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • 2½ tbsp40 gTahini
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gLemon juice
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 2 medium240 gRed bell pepperseeded and cut into strips
  • 2 medium240 gGreen bell pepperseeded and cut into strips

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the carrot and garlic cloves with half of the olive oil, the smoked paprika, the cumin and the salt on the baking sheet.
  3. Roast for 25 to 30 minutes, stirring once, until the carrot is tender and browned at the edges.
  4. While the carrot roasts, toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes until they pop; set aside.
  5. Cut the red bell pepper and green bell pepper into strips and chill until serving.
  6. Let the roasted carrot cool for 10 minutes, then squeeze the garlic from its skins into a food processor and add the carrot.
  7. Add the tahini, Greek yogurt and lemon juice and blend until smooth, scraping down the sides.
  8. Spoon the spread into a bowl, drizzle with the remaining half of the olive oil and scatter the pumpkin seeds on top.
  9. Serve with the red and green bell pepper strips for dipping.

Contains: Milk, Sesame.

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

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