Midnight Sun Charcoal Crackers (Printer View)

Vivid roasted carrot turmeric dip surrounded by crisp charcoal crackers, ideal for elegant snack occasions.

# What you'll 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 (optional)
17 - Pinch of black pepper

# Method:

01 - Heat the oven to 400°F (200°C).
02 - Combine chopped carrots with 1 tablespoon 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 lightly caramelized. Allow to cool slightly.
03 - In a bowl, whisk together all-purpose flour, activated charcoal powder, and sea salt. Add olive oil and water, mixing until a dough forms. Knead briefly until smooth.
04 - Roll out the dough very thinly between two sheets of parchment paper. Remove the top sheet and cut dough into desired shapes such as rectangles or rounds.
05 - Transfer parchment with crackers onto a baking sheet and bake for 10 to 12 minutes until crisp. Cool completely before serving.
06 - In a food processor, blend the roasted carrots, Greek yogurt or alternative, lemon juice, tahini, garlic, honey or maple syrup if using, and black pepper until smooth. Adjust seasoning to taste.
07 - Spoon the dip into the center of a serving plate forming a vivid, thick circle. Arrange charcoal crackers in a ring around the dip to evoke the midnight sun appearance.

# Expert Advice:

01 -
  • It looks like you spent hours on it, but comes together in under an hour and actually tastes intentional, not just pretty.
  • The charcoal crackers have this satisfying crunch and earthy depth that grounds the bright, almost golden sweetness of the roasted carrot dip.
  • Vegetarian, adaptable for vegan diets, and honestly makes you feel like you've mastered something sophisticated without the usual fussiness.
02 -
  • Roll the cracker dough thin—thicker crackers turn chewy and dense instead of that satisfying shatter you're after, and they won't feel elegant on the plate.
  • Don't skip cooling the crackers completely; they firm up dramatically as they cool and will shatter beautifully instead of bending like leather.
  • The carrots must be completely soft and almost collapsing; undercooked carrots make gritty dip that no amount of blending fixes.
03 -
  • Chill your rolling pin or dough briefly if it gets warm and sticky—cold dough is infinitely easier to work with than warm dough.
  • If your crackers are browning too fast before crisping, lower the oven temperature to 375°F and add a couple minutes; every oven runs differently.
  • Make the dip thicker than you think you want it—the spoon-swirled texture in the center is part of the visual magic and keeps it from looking like soup.
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