Midnight Sun Charcoal Dip (Printable)

Bold charcoal crackers paired with a vibrant roasted carrot and turmeric dip for impressive gatherings.

# What You Need:

→ Charcoal Crackers

01 - 1 cup all-purpose flour
02 - 2 tablespoons activated charcoal powder (food-grade)
03 - 1/2 teaspoon fine sea salt
04 - 2 tablespoons olive oil
05 - 1/3 cup water

→ Roasted Carrot & Turmeric Dip

06 - 4 large carrots, peeled and chopped
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon sea salt
09 - 1/2 teaspoon ground turmeric
10 - 1/4 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 cup Greek yogurt or plant-based alternative
13 - Juice of 1/2 lemon
14 - 1 tablespoon tahini
15 - 1 small garlic clove, minced
16 - 1 teaspoon honey or maple syrup for vegan option
17 - Pinch of black pepper

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Toss carrots with olive oil, sea salt, turmeric, smoked paprika, and cumin. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and caramelized. Allow to cool slightly.
02 - In a mixing bowl, combine flour, activated charcoal powder, and salt. Add olive oil and water, stirring to form a dough. Knead briefly on a floured surface until smooth.
03 - Roll dough very thinly between two sheets of parchment paper. Remove the top sheet and cut into desired shapes. Transfer dough on parchment to a baking sheet and bake for 10 to 12 minutes until crisp. Cool completely.
04 - In a food processor, combine roasted carrots, Greek yogurt, lemon juice, tahini, garlic, honey or maple syrup, and black pepper. Blend until smooth and adjust seasoning if necessary.
05 - Spoon the dip into the center of a serving plate, forming a thick, vibrant circle. Arrange charcoal crackers around the dip to create a striking visual contrast reminiscent of the midnight sun.

# Expert Suggestions:

01 -
  • It looks like edible art—people actually pause before eating it, and that moment of awe is half the pleasure.
  • The dip is silky and deeply flavored without being fussy, made entirely in a food processor.
  • Both components can be prepped ahead, so you're genuinely relaxed when guests arrive.
02 -
  • The dough gets easier to work with if you let it rest for five minutes before rolling—it relaxes and doesn't fight back as much.
  • Undercooked crackers will seem crisp but will go soft as they cool; keep them in the oven those extra two minutes.
  • If your dip is too thick, a little warm water whisked in will loosen it without diluting the flavor.
03 -
  • Roll your cracker dough between parchment paper on a cold surface—a marble countertop or even a baking sheet from the freezer prevents sticking and gives you thinner, more even crackers.
  • If the dip breaks or looks grainy, blend in a tablespoon of ice water very slowly; food processors can sometimes over-work cream-based mixtures into separation.
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