Carrot and sumac dip recipe

Name: Carrot and sumac dip
Yield: Serves 4
Ingredients: 400g carrots; 1 tsp sumac; 2 tbsp extra-virgin olive oil; 2 tbsp tahini; handful of fresh pomegranate seeds, to serve

In partnership with Diabetes UK

Sweet roasted carrots make the base of this vibrant Middle Eastern dip. Simply roast carrots, tossed in sumac and olive oil, until golden. Then blitz together to make a creamy, delicious dip that is perfect for picnics or a simple snack.

See method

Serves 4
5 mins to prepare and 25 mins to cook, plus cooling
130 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

Shop your ingredients

Tesco Carrots Loose
Aldi Price Match
400g carrots
£0.11
£0.69/kg
Tesco Sumac 52G .. ..
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tsp sumac
£1.00
£19.23/kg
Tesco Extra Virgin Olive Oil 250Ml
2 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Tahini 300G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tbsp tahini
£3.10
£10.33/kg
Tesco Pomegranate Seeds 80G
handful of fresh pomegranate seeds, to serve
£1.50
£18.75/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Peel 400g carrots, then cut into 2cm chunks. Toss with 1 tsp sumac and 1 tbsp extra-virgin olive oil; transfer to a baking tray. Roast in the oven, tossing halfway, for 25-30 mins, until golden. Remove from the oven; leave to cool.
Blitz in a food processor with 1 tbsp extra-virgin olive oil and 2 tbsp tahini, until chunky or smooth, as you prefer. Season with pepper, spoon into a bowl and top with pomegranate seeds and a little extra sumac.