this little goat went to southeast asia spiced roasted carrot dip

Southeast Asia Spiced Roasted Carrot Dip

yield: 2 cups dip (6-8 servings)

time: 1 hour, 45 minutes

active time: 10 minutes


1 lb. carrots

Canola oil 

Kosher salt 

1 tsp minced fresh ginger 

3 Tbsp this little goat went to southeast asia

1 Tbsp Tahini 

1 Tbsp toasted sesame seeds, for topping

2 Tbsp thinly-sliced scallion greens, for topping


Preheat the oven to 350 degrees.

If using large carrots, peel and cut into 1-inch cubes. Toss with 1 Tablespoons canola oil and 1 teaspoon kosher salt. Wrap in foil and place on a baking sheet. Roast until carrots are very soft and beginning to break apart, about 1 ½ hours. Remove from the oven and let cool slightly. 

Add carrots to the bowl of a food processor along with the ginger, Southeast Asia sauce and tahini. Blend on medium speed. With the motor on, drizzle in 3 Tbsp canola oil and in 2-3 Tablespoons water. Continue blending, adding more water if necessary, until dip reaches desired smooth and creamy consistency.

Season to taste with salt. Transfer to a serving bowl and top with sliced scallion greens and toasted sesame seeds. Serve chilled or at room temperature alongside your favorite veggies, crackers or chips.

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