Roasted Carrot Dip with Whipped Feta, Dukkah and Honey

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A plate of hummus topped with sliced carrots, a sprig of parsley, and sprinkled with black sesame seeds and spices. The dish is set on a marble surface, with a piece of burlap and some greens partially visible in the background.

Roasted Carrot Dip with Whipped Feta, Dukkah and Honey

Taste the Middle East with this roasted carrot dip featuring creamy feta cheese, crunchy dukkah, and a drizzle of honey. Great side dish or appetizer!

Course Side Dish

Keyword roasted carrot dip with feta

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 1450kcal

Author Ksenia Prints

Ingredients

1 pound carrots peeled and cut into 1-inch pieces
2 tablespoons olive oil
Salt and black pepper to taste
8 ounces feta cheese
½ cup Greek yogurt plus 1 tablespoon for garnish
3 tablespoons dukkah spice blend for garnish
1 teaspoon flaky sea salt for garnish
¼ cup chopped fresh parsley for garnish
2 tablespoon honey
Sesame seeds for garnish

Instructions

Preheat oven to 400°F. Coat a baking sheet with parchment paper.
Toss carrots with 1 tablespoon olive oil and season with salt and pepper.
Roast for 25-30 minutes, until tender and caramelized.
In a food processor, blend the feta, carrots and yogurt until smooth and whipped.
Spread the whipped feta-carrot -yogurt mixture on a serving platter.
Arrange some of the roasted carrots over the whipped feta-yogurt.
Drizzle with remaining 1 tablespoon olive oil and remaining tablespoon of yogurt and sprinkle with dukkah, flaky sea salt, and chopped parsley and honey.

Video

Nutrition