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Three-layer dip

Name: Three-layer dip
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 12-16 as a snack
Ingredients: For the smoky carrot dip; 2 tbsp extra-virgin olive oil; 1 tsp smoked paprika; ½ tsp ground cumin; 400g carrots, trimmed and scrubbed, cut into 2cm chunks; 1 garlic clove, finely grated; 2 tbsp greek yogurt; 1 tbsp lemon juice; For the chermoula houmous; 20g parsley, roughly chopped; 20g coriander, roughly chopped; 1 garlic clove; 1 tsp ground coriander; 2 tbsp lemon juice; 400g tin chickpeas, drained and rinsed; For the chermoula houmous; 20g parsley, roughly chopped; 20g coriander; 100g tahini; 2 tbsp extra-virgin olive oil; 1 tbsp dukkah to serve; For the whipped feta; 200g feta; 150g greek yogurt; 2 tbsp extra-virgin olive oil; For serving; Crudités (such as batons of carrot, celery, peppers, endive leaves, radishes, cherry tomatoes) and/or cooked baby new potatoes, steamed asparagus, toasted pitta wedges, breadsticks, crackers, crisps…

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Apr 25
Updated: 2 Apr 25

Our three-layer smoky carrot, feta and chermoula houmous dip is built for sharing. Here’s why it should be the easy snack table centrepiece at your next party…

Make ahead: You can the dips up to 2 days ahead and keep in the fridge until ready to use. Any leftovers will keep for another few days and are great in sandwiches or salads.
Big flavours: Herby coriander houmous, paprika and cumin-spiced whizzed carrots, and sharp, creamy whipped feta give three distinct flavour layers that work in harmony as you dive in with breadsticks and crudités.
Easy but impressive: The three contrasting, colourful dips look fabulous when you layer them up in a glass serving bowl.

Discover more delicious dip recipes.

Easy
April 2025

Test kitchen approved

Serves 12-16 as a snack
Prep time 40 min. Cook time 40 min

Our three-layer smoky carrot, feta and chermoula houmous dip is built for sharing. Here’s why it should be the easy snack table centrepiece at your next party…

Make ahead: You can the dips up to 2 days ahead and keep in the fridge until ready to use. Any leftovers will keep for another few days and are great in sandwiches or salads.
Big flavours: Herby coriander houmous, paprika and cumin-spiced whizzed carrots, and sharp, creamy whipped feta give three distinct flavour layers that work in harmony as you dive in with breadsticks and crudités.
Easy but impressive: The three contrasting, colourful dips look fabulous when you layer them up in a glass serving bowl.

Discover more delicious dip recipes.

Nutrition: per serving

Calories: 178kcals
Fat: 13g (3.7g saturated)
Protein: 7g
Carbohydrates: 6.8g (2.6g sugars)
Fibre: 3.8g
Salt: 0.4g

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Ingredients

For the smoky carrot dip

2 tbsp extra-virgin olive oil
1 tsp smoked paprika
½ tsp ground cumin
400g carrots, trimmed and scrubbed, cut into 2cm chunks
1 garlic clove, finely grated
2 tbsp greek yogurt
1 tbsp lemon juice

For the chermoula houmous

20g parsley, roughly chopped
20g coriander, roughly chopped
1 garlic clove
1 tsp ground coriander
2 tbsp lemon juice
400g tin chickpeas, drained and rinsed

For the chermoula houmous

20g parsley, roughly chopped
20g coriander
100g tahini
2 tbsp extra-virgin olive oil
1 tbsp dukkah to serve

For the whipped feta

200g feta
150g greek yogurt
2 tbsp extra-virgin olive oil

For serving

Crudités (such as batons of carrot, celery, peppers, endive leaves, radishes, cherry tomatoes) and/or cooked baby new potatoes, steamed asparagus, toasted pitta wedges, breadsticks, crackers, crisps…

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Method

For the carrot dip (see Air Fryer), heat the oven to 200°C/ 180°C fan/gas 6. Stir together 1 tbsp oil, the paprika, cumin and a good pinch of salt in a large bowl. Add the carrots, toss to coat, then spread out on a baking tray and roast for 35-40 minutes, turning halfway, until tender and golden. Leave to cool.
Once the carrots have cooled, put them in a food processor with the garlic, yogurt, lemon juice and remaining 1 tbsp olive oil, then whizz until smooth. Season with salt and pepper.
For the houmous, put the herbs in a food processor and whizz until finely chopped. Add the garlic, ground coriander, lemon juice, chickpeas and a pinch of salt, then whizz again until smooth. Add the tahini and whizz again to combine, then slowly drizzle in the oil while continuing to process. Season with salt and pepper.

For the whipped feta, put the feta and yogurt in a food processor and whizz until smooth. Continue processing while drizzling in the olive oil until everything is incorporated. Season with plenty of freshly ground black pepper.
When you’re ready to assemble, spread the carrot dip in an even layer in a glass bowl or dish about 15cm in diameter (we used a trifle bowl), spoon over the whipped feta, then top with the chermoula houmous. Sprinkle the dukkah on top, then serve with crudités and/or your favourite things for dipping.