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Moroccan Roast Carrot Dip

  • Author: The 4 Blades
  • Total Time: approx. 35 minutes


This delicious carrot dip has quickly become a favourite of mine. It’s versatile as I use it not just as a dip but as a flatbread topping or a yummy side to eggs at breakfast! It was featured in Episode 38 of the podcast – Easy Thermo Mixer Meal Planning.

Reader Feedback: “Our whole family loves this dip! My daughter came up with the idea to leave some of the dip in the bowl when it’s made and to shred a cooked chicken breast (Reverse+Speed 5 / 5 seconds) for a tasty lunch idea. It’s a great way to clean the bowl!” – Sue

No: Gluten / Dairy / Egg / Nuts


  • carrots – 300g, roughly chopped
  • garlic cloves – 10g, peeled
  • cumin – 1 Tbsp, ground
  • olive oil – 30g
  • salt – 1 tsp
  • tahini paste – 50g
  • lemon juice – 10g, fresh


  1. Pre-heat oven to 180C and line baking tray with baking paper
  2. Add carrots (300g), garlic (2), cumin (1 Tbsp), olive oil (20g only) and salt (1 tsp) to the bowl. Chop Speed 4 / 4 seconds.
  3. Pour carrot mix onto prepare tray. Be sure to use your spatula to get the oil / spice off the wall of the bowl.
  4. Bake for approx. 30 minutes. Keep an eye on it – it should be soft, but not burnt. Keeping the carrot mix close together on the tray will help with this. Adjust oven temperature / cooking time accordingly.
  5. Add the baked ingredients to the bowl, with remaining olive oil (10g), tahini (50g) and lemon juice (10g). Speed 4 / 10 seconds, or to preferred consistency.
  6. You can serve this delicious dip as warm or cold.

Optional: Add a handful of sultanas and / or pine nuts and mix on Reverse+Speed 4 / 10 seconds.

Keywords: Free Thermomix Recipes, LCHF, Lower Carb, Savoury Thermomix Snacks, Vegan, Vegetarian