Mediterranean Carrot Dip
This Mediterranean Carrot Dip is a fun way to eat your daily veggies!
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*Crunch* *Crunch* *Crunch* That’s the sound of me and Laura crunching away on chips. We’ve always loved a good dip, but here’s the thing. A dip needs to be paired appropriately with the chip. A thin chip with a thicker dip? Won’t work. A heavily flavored chip with a milder dip? Won’t work. You’ve just got to take the chip into account when making the dip!
With that goal in mind, I set out to come up with a fun dip to pair with these ChickBean Crisps. Laura and I popped open a bag of these crisps to see what they tasted like, and we were hooked! These crisps are actually made from milled chickpeas with bits of lentils, peas and sweet potatoes mixed in. Just check out how cool these crisps look by themselves! But then take those crisps and mix ’em with this Mediterranean Carrot Dip? Oh yeah, that’s a great combo right there!
So I’ve got a funny story about this ChickBean Crisps and Mediterranean Carrot Dip. I had a huge curling tournament this past weekend (more on that soon!), so Laura’s parents came up to visit and help with Robbie. Laura’s Dad also works from home (albeit in tech support instead of food blogging), and he wandered into the kitchen late one afternoon. I was in the process of taking photos of this Mediterranean Carrot Dip, and I noticed that he checked things out and wandered off. Then he came back around about 10 minutes later and did the same thing.
I didn’t think much of it at the time. But a bit later, the photos were done, and I was sitting on the couch checking emails. That’s when he chimed in, “Is it safe to eat these crisps and dip yet? I’ve been waiting for 30 minutes now.” Hah! Laura taught him well what it’s like to live with a food blogger!
This Mediterranean Carrot Dip is super tasty, and it’s a unique dip to serve up for friends and family. It’s naturally sweet from the carrots, and then it’s got a fun assortment of spices in there, too. And it works so well when paired with Saffron Road’s ChickBean Crisps. If you haven’t heard of ChickBean Crisps yet, then you need to! Seriously. These crisps are amazing…Laura and I are hooked on ’em now!
Saffron Road was created to provide high quality products that celebrate the rich, ethnic diversity of the Silk Road. (The Silk Road is a collection of ancient trade routes that ran from the Mediterranean all the way to Japan and the Korean peninsula. It’s also a UNESCO World Heritage Site.) Saffron was a valued commodity on the Silk Road routes, and thus the name Saffron Road.
Saffron Road’s ChickBean Crisps are designed to provided better nutrition in snack form. Not only are they certified halal and certified gluten-free, but they bring 4g of plant-based protein per serving. And most importantly, they are super tasty, too! ChickBean Crisps are available in Sea Salt, Ranch and White Cheddar. Click here to find Saffron Road products near you!
Grab some ChickBean Crisps and whip up a batch of this Mediterranean Carrot Dip this weekend! Have a good one, my friends!
Mediterranean Carrot Dip
Ingredients
- 2 Tbsp olive oil divided
- 2 pounds carrots peeled and cut into ¼” slices
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic minced
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp chili powder
- ⅓ cup water
- 1½ Tbsp lemon juice
- 1 Tbsp fresh cilantro minced
- Saffron Road Chickbean Crisps for serving
Instructions
- Using a deep sauté pan, add 1 Tbsp of olive oil and place over medium heat. Add carrots, salt and pepper. Cook, stirring occasionally, until carrots have softened (~6-8 minutes). (Note: Make sure to just soften carrots, not actually brown them.)
- Stir in garlic, cumin, coriander, ginger and chili powder. Continue cooking, stirring often, for 2-3 more minutes.
- Add water. Bring to a simmer, cover and reduce heat to low. Let cook, stirring occasionally, until carrots are tender (~15 minutes).
- Remove from heat and transfer carrots into a food processor. Pulse several times, or until carrots are mostly smooth. Stir in lemon juice and remaining 1 Tbsp of olive oil. Refrigerate for 30 minutes.
- Before serving, garnish with minced cilantro. Serve with Saffron Road Chickbean Crisps.
Notes
This Mediterranean Carrot Dip post was written by me on behalf of Saffron Road.
The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!
love the flavors in this crisp, need to check it out! And I love all the spices you have used in the dip!
Those crisps are so darned tasty, Manali…seriously! I like the plain Sea Salt version, but the Ranch and White Cheddar aren’t far behind. And the carrot dip just takes it to a whole new level! Thanks!! 🙂
I’ve never seen those crisps before, but they sound like something I would love (ha….no pun intended – well maybe a little 😉 ). Funny about Laura’s dad. Hubby is the same way with me. I’ll be taking pics and he comes around and I say ‘nope, not yet.’ Then, finally, go for it! Gotta get those pics, right?? This dip is so different! Never had anything like that before, David. And, it’s actually a dip that I can kinda feel not guilty about eating a whole bunch of it! Woo hoo! All those flavours with the cumin, coriander and ginger sound amazing! Hope you are enjoying the curling 🙂
Oh man, these crisps are so darned tasty, Dawn! *Crunch* *Crunch* *Crunch* Haha! 🙂 Yeah, it took a while to train Laura on living with a food blogger, but she finally gets it. She’ll look in the fridge and ask if she’s allowed to use various ingredients now…she used to just go for it, and then that would send me back to the store the next day! This dip is totally unique…and super tasty! You can absolutely go to town on the whole bowl and not feel bad! Thank you so much…and, yes, I am enjoying the curling. But I’m about ready for the season to wrap up here soon. I need warmer weather to return!
Hi David. I actually know what the Silk Road was and saffron is still a highly valuable commodity. I just made a seafood chowder that has saffron in it. I use my saffron stash judicially. This dip sounds delicious and is spiced just right. Don’t know if I can get these crisps, but I think pita chips would be a good substitute.
I love the little history tidbits…especially when they tie in to food! Speaking of that, I heard about a book called “Salt.” It’s supposed to be really good…about how salt has influenced world civilizations. I haven’t read it yet, but it’s on my list! You should totally look for these crisps…check out their product finder to see if they are in your area. Or pick up some next time you are in Nashville! They really are delicious! 🙂 Thanks so much, Dorothy!!
Haha, love this story. I thought I’m the only one strict food blogger so it feels good to know we’re on the same page, David:) Indeed, it took some time to train Andrey how to behave when it comes to the food I’m making. But it seems I’m getting nicer now…Age:) Certainly, I love this dip and chips – perfect combo! Now give me a large spoon please. Oh, sorry for being rude. Did finish with the pictures?:)
Oh no…I’ve gotta be strict around here when it comes to my food! Well, that is until the pictures are taken. Then everything is fair game. 🙂 You might be onto something there, though. Maybe as I get older, I’ll keep getting nicer. Is that even possible? Hah! (Totally kidding!) This dip is super tasty and super unique…it would be perfect for summer get-togethers with friends…as long as you take the photos first! Thanks, Ben!
Love the idea of a veggie-packed dip like this! The cheery color makes it even more enticing. It’s really great when people are patient and understanding of the need to take photos before digging in. Thankfully, I was even able to train my dog not to sneak food from my photography set-up!
I totally agree with you, Mara! The color of this dip (especially as we’re coming out of winter) makes you want to dig in! And these crisps…woah! So delicious! Now training the dogs when it comes to the photo setup is quite a feat. I usually just leave our dogs upstairs while I sneak off to the basement with a tray of food. Haha!
What a fun way to eat vegetables and how nice to combine the dip with healthy crisps. The story about your father in law made me laugh – I know situations like this very well and often find it difficult myself not to eat my food creations right away 😉
Yeah, this dip + crisp combo is super tasty…and you don’t have to feel guilty about eating it either! Now I’ve done a good job training others when it comes to eating food before the photos…but I can’t say that I do a very good job myself. 🙂 “Well, I can just nibble on this little corner, right?” Haha! Thanks, Miriam!
Dude, this dip is my kinda eating! Almost like a Spiced-Up salsa with carrots instead of tomatoes! Lil Shashi and I are huge fans of Saffron Road chips (and broth and frozen entrees) – my fav in the chip department has been the cracked pepper lentil though I haven’t tried these chickbean ones yet. Thanks friend – now I know which flavor to get next time!
And, looks like I might need to borrow Laura to come train Lil Shashi like she has done her dad cos that child of mine never quite gets the whole pictures before we eat dealio! Happy Thursday to y’all!
You know, that’s a good observation, Shashi! This is like a salsa with carrots instead of tomatoes. And it’s oh so tasty, too! I haven’t tried Saffron Road’s lentil chips yet…but they are on the list! These ChickBean Crisps are absolutely tasty though…do look for ’em on your next shopping trip! 🙂 I’ll be happy to send Laura down your way. She’d gladly train lil Shashi in exchange for anything you make in your kitchen! Happy Thursday back at ya, my friend!
Mmm, I love a good dip too! And I’m laughing at your story about your father-in-law asking to eat… my husband automatically does that every meal we eat! Food blogger families know the rules 🙂
Haha! Yeah it took some time to train Laura, but now she gets it. Now she asks if stuff in the fridge is “fair game” before she pulls it out. 🙂 This Carrot Dip was super delicious…and definitely fair game once the photos were taken! Thanks, Nicole!
I’ve never had carrot dip David, but totally down to try it. I don’t eat a lot of chips, they just aren’t that tasty to me, but I do love baked chips, they have less oil and saturated fat, that’s a win-win in my book. I’m kind of addicted to sweet potatoes; these chips are right up my alley. Laura’s Dad is awesome; he was ready to chomp down, I don’t blame him, your pictures are always super appetizing.
So these crisps are totally awesome, Mary! Seriously. Packed with flavor and just the right texture. Then throw in the carrot dip, too? You’ve got one awesome party snack looking at you now! 🙂 And thank you so much for the kind words…you are too nice! Hope you had an awesome weekend…and an even better Monday!
Oh my, oh my David! This looks absolutely yummers, I need to give it a try!
Funmi x
http://www.funmialabi.co.uk
Thank you so much, Funmi! This is definitely a unique and fun (and easy!) dip to make for hanging out with friends. 🙂
This is one creative dip, my friend- You’ve also mentioned a certain spice which a certain few would claim to be Persian (lol). Darn saffron- Adds such a nice touch but costs almost as much as gold!
I will be joining Laura’s dad and polishing it off!
Haha…this was one tasty dip, Arman! And I didn’t feel bad about digging in since it’s a pretty healthy option, too. And I hear ya about saffron…it’s such a cool spice, but it is indeed pricey. Hope you’re having a great weekend so far, mate!
This one intrigues me, would never have thought to use carrots as a main ingredient in a dip. Love the crisps too! I often hear in my house “Can we eat it yet?” as I do “one last photo!”
Thanks so much, Kevin! Yes…carrots are indeed a unique and fun main ingredient for a dip. Give ’em a shot…and with the ChickBean crisps, too! Thanks!
My daughter loves carrots. I’ll have to give this a try!
Awesome! My son loves carrots, too, Missy. This is a fun way to incorporate veggies into the daily routine. I hope you (and your daughter!) enjoy this one…thanks for stopping by and commenting! 🙂