Inspired living

Spiced Carrot Dip Recipe

Spiced Carrot Dip Recipe

Credit: Jacqueline Alwill

Mad for carrots? Me too. They are a regular player in my snack bag on the run and, when I have the chance to enjoy them with friends, I always whip together this divine Spiced Carrot Dip.

Serves: 4



  • 500g carrots, cut into 1cm thick pieces
  • 3 tbsp olive oil
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ cup coriander, leaves & stalks, finely chopped
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • Sea salt & black pepper
  • Sesame seeds or dukkha, to serve
  • Fresh vegetables or crackers, to serve
  1. Heat oven to 200°C and line baking tray with greaseproof paper.
  2. Arrange carrots on tray, drizzle with 1 tbsp olive oil and bake for 20 mins. Allow to cool.
  3. Combine cooked carrots, remaining olive oil, cinnamon, cumin, coriander, tahini, lemon juice, garlic and good pinch of sea salt and black pepper in food processor or blender and blitz.
  4. Serve with sprinkle of sesame seeds or dukkha, fresh vegetables and crackers.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.