MediterraneanMedium · Warm
Chickpea and Roasted Carrot Dip with Yogurt and Mint
A velvety, gently savory dip that blends sweet roasted carrots with creamy chickpeas, finished with cool yogurt and bright mint. Perfect for a quiet afternoon with bread or crackers.
Prep
10 min
Cook
25 min
Total
35 min
Method
1
Preheat the oven to 200°C (fan 180°C). Peel the carrot and cut into 1-cm cubes. Peel the garlic clove.
2
Toss the carrot cubes and garlic clove with 1 tablespoon olive oil and a pinch of salt on a small baking tray. Spread in a single layer. Roast for 22–25 minutes, until the carrot is tender and lightly caramelized at the edges. Let cool for 5 minutes.
3
4
Blend on high for 45–60 seconds, scraping down the sides once, until completely smooth. If the mixture is too thick, add water a teaspoon at a time until it reaches a dip-like consistency.
5
Spread the warm blended dip onto a small plate or shallow bowl, smoothing the top with the back of a spoon.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
719
per serving
Protein
32g
Carbs
94g
Fat
26g
Sat. fat
4g
Fiber
17g
Sugar
8g
Sodium
978mg
Anti InflammatoryDiabetesDigestive FriendlyHeart HealthyLow CholesterolBalanced MacrosBlood Sugar ManagementHigh FiberHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
0.6
per serving
Water
0.6m³
Land
24Pt
Runoff
0.06g P
Yogurt drives 35% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
7
Sweet
4
Salty
3
Sour
1
Bitter
0
Spicy
Textures
CreamySmoothTender
Aromas
EarthyHerbalRoasted
Kitchen Equipment
Primary Tool
Immersion BlenderSafety & Storage
Allergen Warning
Contains milk from yogurt. This dish is not suitable for individuals with milk or dairy allergies.
Storage
Refrigerate leftover dip in an airtight container immediately after serving. Consume within 1-2 days due to the perishable yogurt content.
Cross Contamination
Thoroughly clean the blender or beaker after use if also preparing allergen-free items. Avoid using serving utensils that have contacted other dishes containing dairy.
Handling
Allow roasted carrots and garlic to cool for 5 minutes before blending. Hot ingredients in a blender can create pressure and cause burns.
High Risk Population
The yogurt is served raw. Immunocompromised individuals, pregnant individuals, and young children should ensure the yogurt is fresh and pasteurized before consumption.
Shelf Life
This dip is best consumed fresh. If storing, use a clean, sealed container and do not leave at room temperature for more than 2 hours.
Pro Tips
Technique
Let the roasted carrots cool for five minutes before blending — if they're too hot, the yogurt will seize up when you dollop it on top instead of staying soft and creamy.
Substitution
If you don't have fresh mint, a small pinch of dried mint works in a pinch, though the brightness won't be quite the same — just don't skip the lemon juice; it lifts everything.
From the chef
When my neighbor Montserrat lost her appetite after her surgery, I made her this dip — something soft enough to eat with a spoon, bright enough to remind her that eating could still bring comfort. The sweetness of roasted carrot with the gentle creaminess of chickpeas was exactly what she needed, and the yogurt on top made it feel nourishing without being heavy. Now I keep the ingredients on hand, because some afternoons are simply too quiet for anything more complicated.
TagsVegetarianGluten FreeRoasted VegetablesBlendedSingle PortionHealthyNo Cook
AllergensMilk
Source: generated · June 13, 2026