Looking for something that’s creamy, savory, and just a little bit sweet? Chickpeas and Roasted Carrots Whipped Feta brings together velvety whipped feta with roasted carrots and crispy chickpeas for a perfect blend of flavors and textures.
Table of Contents
What is Chickpea Carrot Whipped Feta?
Chickpea carrot whipped feta is a combination of smooth, whipped feta cheese topped with roasted carrots and chickpeas. The whipped feta is a rich and tangy base that’s made even creamier with a touch of yogurt and cream cheese. It creates the perfect canvas for the topping of caramelized roasted carrots and chickpeas that add an irresistible contrast of texture and flavor. The beauty of this dish is in the balance of flavors—savory, sweet, and just a hint of heat from crushed red pepper flakes. It’s a versatile option whether you’re looking for a flavorful appetizer, side dish, or even a light meal. Pair it with warm pita or crispy bread for a satisfying bite, or serve it as part of a mezze platter to impress your guests.
Ingredients You Need
Whipped Feta:
- Feta Cheese – This salty and tangy cheese becomes ultra creamy when blended with yogurt and cream cheese.
- Yogurt – Greek yogurt adds a subtle tang and lightens up the whipped feta, making it extra smooth.
- Cream Cheese – We add this to make the feta even more rich and velvety.
- Garlic Clove – Mince it yourself for the best flavor and a touch of savory sharpness.
- Olive Oil – A drizzle of olive oil makes the feta even creamier and adds a hint of richness.
- Water – Just a little helps thin the whipped feta to a spreadable consistency.
Topping:
- Olive Oil – This is a great way to ensure the carrots and chickpeas get a beautiful golden color.
- Maple Syrup – Pure maple syrup adds a sweet touch to the roasted vegetables, balancing out the savory notes.
- Smoked Paprika – We love using this spice for its warm, smoky flavor that adds depth to the dish.
- Herbes de Provence – A fragrant blend of dried herbs that brings a subtle earthy note to the carrots and chickpeas.
- Garlic Powder – Adds a savory, garlicky punch without the need for fresh garlic in the roast.
- Cumin – This spice adds a warm, earthy flavor to the carrots and chickpeas.
- Sea Salt – A pinch of sea salt enhances the natural sweetness of the carrots while balancing the other flavors.
- Crushed Red Pepper Flakes – Adds a bit of heat that pairs perfectly with the sweet and savory elements.
- Chickpeas – Roasting these adds a nutty, crispy texture that complements the creamy whipped feta.
- Carrots – These caramelize while roasting, bringing out their natural sweetness.
How to Make Chickpea Carrot Whipped Feta
- Blend the whipped feta. Blend the feta, yogurt, cream cheese, garlic, and olive oil in a food processor or blender until smooth. Add water as needed until it becomes creamy.
- Whisk the coating for the carrots and chickpeas. Place the olive oil, maple syrup, smoked paprika, herbes de Provence, garlic powder, cumin, sea salt, and crushed red pepper flakes into a small bowl and whisk until completely combined.
- Coat the carrots. Pour most of the dressing over the carrots, leaving about one-quarter in the bowl. Be sure that all of the carrots are evenly coated.
- Season the chickpeas. Add the chickpeas to a separate bowl and toss them with the rest of the dressing.
- Roast the carrots. Arrange the carrots in an even layer on a prepared baking sheet and roast.
- Add the chickpeas. About halfway through cooking, move the carrots over on the baking sheet, and add the chickpeas. Continue to roast until the carrots have softened and the chickpeas are browned and crispy.
- Assemble the dish. Transfer the whipped feta onto a serving platter or individual plates, spreading it out with a spoon. Place the roasted carrots and chickpeas on top of the feta, add extra olive oil if desired, and finish with a sprinkle of fresh herbs like parsley or cilantro.
- Serve. Serve immediately with warm naan, pita, or fresh vegetables.
Variations
- Honey – Drizzle honey over the whipped feta for a sweet finish that balances the savory flavors.
- Roasted Beets – Swap out the carrots for roasted beets to give the dish an earthy and slightly sweet flavor.
- Lemon Zest – Grate some lemon zest into the whipped feta for a bright, citrusy note.
- Herbs – Use thyme, rosemary, or dill in place of herbes de Provence for a different herb profile.
- Spice – Add more crushed red pepper flakes for an extra kick of heat.
- Nuts – Add a handful of toasted almonds, pine nuts, or pistachios for extra crunch.
Can I Store Leftovers?
Yes, you can store leftovers! You can serve the topping warm, cold, or at room temperature over top of the feta.
Refrigerate any leftover whipped feta, roasted carrots, and chickpeas separately in airtight containers for up to 3 days.
We don’t recommend freezing isn’t recommended for this dish — the whipped feta and roasted veggies won’t retain their texture after thawing.
More Whipped Feta Recipes
To know us is to know that we can’t get enough of whipped feta! If you feel the same, you have to check out these other creamy, dreamy recipes!
Whipped Feta with Roasted Olives
Greek Potatoes with Whipped Feta
Marinated Tomatoes with Feta Dip
Whipped Feta with Cranberries and Walnuts
Chickpeas and Roasted Carrots with Whipped Feta
Ingredients
Whipped Feta
- 8 ounces feta cheese
- 1/4 cup yogurt
- 1/2 block about 4 ounces cream cheese
- 1 garlic clove minced
- 1 teaspoon olive oil
- 3-4 Tablespoons water for thinning, adjust as needed
Chickpeas and Carrots
- 1/4 cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon herbes de Provence
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1 15 ounce can chickpeas, drained and rinsed
- 1 pound carrots trimmed and quartered lengthwise
Instructions
Whipped Feta Dip
- Place feta, yogurt, cream cheese, garlic, and olive oil in a blender or food processor.8 ounces feta cheese, 1/4 cup yogurt, 1/2 block, 1 garlic clove, 1 teaspoon olive oil
- Blend until smooth, adding water little by little until the consistency is creamy and spreadable.3-4 Tablespoons water
Roasted Carrot & Chickpea Topping
- Preheat your oven to 425°F.
- In a small bowl, whisk together the olive oil, maple syrup, smoked paprika, herbes de Provence, garlic powder, cumin, sea salt, and red pepper flakes.1/4 cup extra-virgin olive oil, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon herbes de Provence, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, 1/2 teaspoon crushed red pepper flakes
- Pour 3/4 of the dressing over the carrots and toss to coat evenly.
- In a separate bowl, toss the chickpeas with the remaining dressing.1 15 ounce can chickpeas, drained and rinsed
- Spread the carrots in a single layer on a baking sheet and roast for 15 minutes.1 pound carrots
- Remove the tray from the oven, push the carrots to the side, and add the chickpeas to the baking sheet.
- Return to the oven and roast for another 12-15 minutes until the carrots are tender and the chickpeas are crispy.
Assembly:
- Spread the whipped feta on a serving platter or individual plates.
- Top with the roasted carrots and chickpeas.
- Drizzle with extra olive oil if desired and garnish with fresh herbs like parsley or cilantro for added brightness. Serve with warm pita or crusty bread!
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE LOVE LOVE
Thanks, Mike!
Xo,
Alia & Radwa