45 degree overhead of vegan smoky carrot dip in a bowl topped with pomegrate seeds

Smoky Roasted Carrot Dip

  • Author: Lizzy
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 10-12 servings 1x


This creamy vegan carrot dip is savory, smoky and sweet. It’s the make-ahead appetizer you need this holiday season. 



  • 1 lbs carrots, peeled and sliced into 1-inch rounds
  • 34  tbsp olive oil
  • 2 tsp kosher salt, divided
  • 1 can chickpeas, drained, reserve liquid
  • ¼½ cup liquid from chickpeas (aquafaba)
  • 1 garlic clove
  • lemons 
  • ¾ tsp paprika
  • ¾  tsp cumin
  • ½  tsp chili powder


  1. Preheat the oven to 400°F. Add the carrots to a baking sheet and toss with 1 tbsp olive oil and 1 tsp salt. Roast until soft and beginning to carmelize, about 30 minutes, rotating the pan halfway through. 
  2. Add the roasted carrots, remaining 1 tbsp olive oil, chickpeas, chickpea liquid, garlic, lemon juice, paprika, cumin and chili powder to a food processor and blend on high until smooth. Add additional olive oil and/or chickpea liquid to reach desired consistency and season with salt and chile powder.