Sumac Roasted Carrot Dip

Sumac-Roasted Carrot Dip

This twist on hummus combines roasted carrots with sumac, honey, garlic, and tahini with crave-worthy results.


  • 2 lbs Medium carrots (8 to 12 carrots)
  • Olive oil for drizzling
  • 1 tbsp Honey
  • Salt and pepper to taste


  • 1/4 cup Olive oil
  • 2 tbsps Balsamic vinegar
  • 2 tbsps Tahini paste
  • 2 tbsps Water plus more if needed
  • 4 cloves Garlic
  • 4 tsps Sumac plus more for sprinkling
  • 1 tsp Salt

Optional toppings

  • Crushed pistachios or almonds
  • Crumbled feta


  • Preheat the oven to 425°.
  • Cut ends off carrots and peel, cut larger carrots in half lengthwise to ensure even cooking.
  • Place on a rimmed baking sheet, and drizzle liberally with olive oil and tablespoon of honey. Season with salt and pepper to taste, tossing to coat completely.
  • Roast in the oven for about 45 minutes or until fork-tender and caramelized. Check them halfway through.
  • Remove carrots from oven and cool slightly.
  • Add to a blender and puree for 4–5 minutes starting on a low speed and slowly progressing to high, adding in the rest of the ingredients until a smooth paste forms. Add more water if necessary.
  • Transfer to a serving bowl and top with olive oil, a sprinkle of sumac, nuts, and feta.
  • Serve with crudités or your favourite crunchy chip.