Garlic Extra Virgin Olive Oil Carrot Dip at The Little Shop of Olive Oils

Garlic Carrot Dip


  • 1 lb carrots, peeled and cut into inch long chunks
  • 1/2 – 1 clove garlic, peeled
  • Juice of 1/2 lemon
  • 1 – 2 Tablespoon Garlic Extra Virgin Olive Oil
  • 1/2 teaspoon ground cumin seed
  • 1/2 teaspoon ground coriander seed
  • 1/4 teaspoon smoked paprika
  • Fine sea salt & black pepper to taste
  • Black olives and flat leaf parsley for garnish
  • Baguette slices (1" thick)


  • Boil or steam your carrots until tender; let them drain / let off excess steam for a minute.
  • Add carrots, garlic, lemon juice and 1 Tablespoon olive oil to a mini food processor. Pulse until a rough puree texture is achieved.
  • Add the cumin and smoked paprika and the remaining olive oil 1 tsp at a time – you may not need all of it.
  • Pulse until the texture is right
  • Top baguette with mixture, garnish and serve!
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