Carrot-Cumin Muhammara Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Place the carrots and red bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with cumin, salt, and pepper.
• STEP 3.Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
• STEP 4.Remove from the oven and let cool for a few minutes.
• STEP 5.Transfer the roasted carrots and red bell peppers to a food processor. Add garlic, lemon juice, tahini, and cayenne pepper.
• STEP 6.Blend until smooth and creamy. If the dip is too thick, add a little water to thin it out.
• STEP 7.Taste and adjust the seasoning if needed.
• STEP 8.Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of cumin.
• STEP 9.Serve with pita bread, crackers, or fresh vegetables.

Cooking Tips

• Make sure to roast the carrots and red bell peppers until they are slightly charred for a smoky flavor.
• If you don't have tahini, you can substitute it with almond butter or peanut butter.
• For a spicier dip, add more cayenne pepper or a pinch of chili flakes.
• You can make this dip ahead of time and store it in the refrigerator for up to 3 days.

Storage and Serving

• Store the dip in an airtight container in the refrigerator.
• Before serving, let the dip come to room temperature or gently reheat it in the microwave.
• Serve the dip with pita bread, crackers, or fresh vegetables for dipping.