Are you planning a party and don’t know what to prepare for snacks so you don’t have the same thing over and over again?
Then you’ve come to the right place!
We bring you recipes for carrot spreads 6 times differently, which are great as a treat for your guests, but also as a healthy snack for children.
You will enjoy.
Smoked carrot spread
This spread is great with crackers, bread or vegetables. Extra virgin olive oil and almonds add a healthy dose of monounsaturated fat to the recipe, the dip is plant-based and contains plenty of antioxidants.
- ½ cup unpeeled almonds
- 1 kg of chopped and peeled carrots 2 tablespoons of extra virgin olive oil
- ½ cup extra virgin olive oil
- 2 and ½ teaspoons of salt
- 2 cloves of garlic
- ½ cup canned chickpeas, drained
- 3 tablespoons of fresh lemon juice
- 1 teaspoon of freshly ground black pepper
- ¾ teaspoon of spicy smoked Spanish paprika
- ½ cup coarsely chopped parsley for serving
- Preheat the oven to 180°C.
- Toast the almonds on a baking sheet lined with baking paper until slightly dark and fragrant, about 8-10 minutes, stirring halfway through.
- Let cool and set aside.
- Cut any thick carrot in half lengthwise, then cut the whole carrot crosswise into 4 pieces.
- Place on a baking sheet lined with baking paper with 2 tablespoons of oil and 1 teaspoon of salt.
- Spread carrots evenly on baking sheet and roast until very tender and starting to shrivel and brown, about 1 hour.
- Stir the carrots once or twice during cooking.
- Transfer carrots to food processor, add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1 ½ teaspoons salt, and reserved almonds.
- Blend, adding more oil as needed, until the mixture is almost completely smooth.
- Taste and add more lemon juice and/or salt as needed.
- Transfer the dip to a small bowl, drizzle with oil and sprinkle with parsley leaves.
Roasted Carrot Dip with Sriracha
No more boring sandwiches! This delicious, hearty Roasted Carrot, White Bean, and Cashew Spread takes minutes to make and everyone will enjoy it.
- 1 cup roasted carrots
- 440g can of drained and rinsed white beans
- 1/3 cup cashews
- 2 cloves of garlic
- 2 tablespoons of lemon juice
- 1 tablespoon sriracha
- ¼ teaspoon salt
- If you need to roast carrots, preheat the oven to 200 degrees Celsius.
- Mix the carrots with a little avocado oil and bake on a baking sheet for 20-30 minutes.
- Stir several times during baking.
- Blend all ingredients in a food processor.
- Serve on any sandwich, with vegetables or crackers.
If you are more meaty, don’t forget to check out our recipes for homemade meat spreads in 7 luxurious designs!
Carrot spread with butternut squash
It’s a perfect lunchtime alternative when you spread this luxurious dip on a sandwich or as a light snack.
- 1 kg butternut squash, diced
- 4 carrots, chopped
- 1 large red onion, quartered
- 3 cloves of garlic
- 1 teaspoon of oregano
- olive oil
- salt and pepper to taste
- Preheat the oven to 200°C.
- Dice the butternut squash and peel it if you want, but you don’t have to.
- Add the pumpkin, diced carrots, red onion, garlic and oregano to a large baking sheet, drizzle with olive oil and sprinkle with a generous pinch of salt and pepper.
- Place in the oven and bake for 35-40 minutes until the vegetables are browned.
- Simply add all ingredients to a blender and blend to desired consistency.
- Serve on crackers, with pastries or vegetables.
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Dip with spicy carrots, olives and spinach
Homemade Spicy Carrot Spinach Dip is delicious, healthy and nutritious and you can add it to your sandwiches for extra flavor.
- 2 carrots, peeled and grated
- 2 spoons of finely chopped green olives stuffed with paprika
- 1/4 cup spinach leaves, finely chopped
- 1/2 cup walnuts, finely chopped
- 1 clove of garlic, finely chopped
- 1 teaspoon of chia seeds
- 1/2 teaspoon of dried basil leaves
- 1/2 teaspoon ground black pepper
- 2 tablespoons of cream cheese
- salt to taste
- 1 tablespoon of extra virgin olive oil
- Peel the carrot and grate it into a bowl.
- Wash the spinach in water to remove dirt.
- Finely chop the spinach leaves and transfer them to the same bowl as the carrots.
- Similarly, chop the olives, walnuts and clove of garlic and add to the bowl with the chopped vegetables.
- Now add the cream cheese, salt, pepper, basil and chia seeds to the mixture.
- Mix and add olive oil to get a smooth spreadable consistency.
- Adjust the seasoning to your taste.
- Serve on sandwiches or as a dip at parties.
Get inspired by our 4 healthiest carrot smoothie recipes and treat yourself to a good dose of this fresh vegetable.
Spicy carrot dip
This recipe is incredibly tasty, pleasantly spicy and yet so healthy! Serve on bread, with any crackers or with raw vegetables.
- 700 g of carrots
- 1 cup of water
- 4 tablespoons of extra virgin olive oil
- 3 tablespoons of red wine vinegar
- 2 pressed garlic cloves
- 1 and 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon of dried ginger
- Peel the carrot and cut it into pieces of more than a centimeter.
- Bring 1 cup of water to a boil in a medium saucepan.
- Add the carrot pieces, cover with a lid, reduce the heat to low and simmer gently for 10-15 minutes until the carrots are soft.
- Drain and place the carrots in a food processor or blender.
- Add the olive oil, vinegar, garlic, cumin, paprika, salt, cayenne, and ginger.
- Blend until smooth.
- Serve cold as a spread on bread or as a dip.
- Garnish with chopped cilantro or feta cheese (optional).
Roasted carrot spread
Are you bored of classic hummus? This spiced roasted carrot dip is a great healthy alternative and is packed full of nutritious ingredients. It’s perfect with vegetable sticks or bread as a great vegan starter or light snack.
- 350 g carrots cut into large pieces
- 1 onion, peeled and quartered
- 4 unpeeled garlic cloves
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons of olive oil
- 2 tablespoons of tahini
- juice of 1 lemon
- pinch of salt
- a pinch of black pepper
- Put the carrot, onion and garlic cloves on the baking sheet.
- Add spices and a little oil and mix.
- Bake in the oven for about 30 minutes at 180°C.
- Check that the carrots are still hard.
- If so, return to the oven for a while.
- You may need to remove the onion and garlic from the oven.
- When the vegetables are done, let them cool.
- Place the vegetables in a food processor, squeeze the garlic cloves out of the skins and blend until smooth.
- Add lemon juice, tahini, salt and pepper a little at a time.
- Keep mixing and tasting until you reach a taste and consistency that suits you.
- Serve as a dip with vegetables and bread.
Try the various recipes for leek spreads that everyone can handle!
And how did the spreads turn out for you? Write to us in the comments, we will look forward to it!