Spiced Carrot Dip with Almond Dukkah: A Bold, Bright Twist for Your Mezze Table
Published on July 31st, 2025
Intermediate
You know those dishes that quietly steal the show? The ones people keep dipping into, even after they say they're full? This spiced carrot dip with almond dukkah is that dish. Creamy, vibrant, a little sweet, a little smoky, with a satisfying crunch on top — it’s the kind of mezze magic you whip up once and then get asked for the recipe every time.
Born from the heart of Middle Eastern flavours but with a modern, pantry-friendly twist, this carrot dip almond dukkah combo is an absolute picnic hero, mezze must-have, or weekday snack MVP.
What Is Almond Dukkah?
Dukkah is a crunchy, aromatic Egyptian condiment made from crushed nuts, seeds, and spices. It’s traditionally used for dipping bread in olive oil and then in dukkah, but here we’re using it as the crowning glory on this spiced carrot dip.
This version leans into almonds, cumin, coriander, sesame, paprika and chilli flakes — salty, savoury, earthy, and just a little fiery.
Why This Carrot Dip Deserves a Spot on Your Table
• Roasted carrots bring natural sweetness and caramelised depth.
• Almond butter adds creaminess without dairy overload.
• Greek yogurt keeps it silky and tangy.
• Homemade almond dukkah takes this from "yum" to unreal.
Not only is this dip delicious, but it also looks gorgeous. The rich orange base topped with golden toasted spices and herbs? Hello, instant Instagram moment.
Ingredients (serves 4)
- 600g baby carrots
- 1 tsp cumin seeds, crushed
- 1 tsp coriander seeds, crushed
- 1/2 tsp ground cinnamon
- 60ml olive oil
- 1 garlic clove, crushed
- 1 tsp fine sea salt
- 2 tbsp almond butter
- 2 tbsp lime juice
- 1/2 tsp chilli flakes
- 100g strained Greek yogurt
- 1 tbsp chopped fresh coriander (for garnish)
- 100g roasted salted almonds
- 1 tbsp cumin seeds, toasted
- 1 tbsp coriander seeds, toasted
- 1 tsp paprika
- 2 tbsp toasted sesame seeds (white, black, or mixed)
Instructions:
- Preheat the oven to 220ºC (gas mark 7) and line a baking tray. Place your scrubbed baby carrots on it. In a small bowl, mix the cumin, coriander, cinnamon, olive oil, garlic, salt, and black pepper. Drizzle over the carrots, toss to coat, and roast for 30 minutes. Stir halfway through. Let cool slightly.
- While the carrots roast, pulse the almonds, cumin seeds, coriander seeds, paprika, and chilli flakes in a food processor. You want a chunky blend, not dust. Stir in the sesame seeds. That’s your almond dukkah done. Store extra in a jar for future meals (on eggs, salads, avocado toast — endless possibilities).
- In a food processor, combine the roasted carrots, almond butter, lime juice, chilli flakes, and yogurt. Blitz until smooth and velvety.
- Scoop the carrot dip into a shallow bowl. Sprinkle generously with your homemade almond dukkah and fresh coriander. Serve with warm flatbread, crackers, or crunchy veggies.
Cook’s Tip: Store That Dukkah!
This recipe makes more dukkah than you need — and thank goodness for that. Keep it in an airtight container for up to 6 weeks. It’s like flavour confetti for anything that needs a little oomph.
Final Thoughts
This carrot dip with dukkah is more than just a spread — it’s a celebration of textures, spices, and colour. Whether you're making it for a mezze night, a weekend picnic, or just because you need something exciting to dip your cracker into, this recipe delivers every time. And that almond dukkah? Game. Changer.
Leave a comment
