Midnight Sun Charcoal Crackers (Print Version)

A visually stunning snack pairing charcoal crackers and a bright roasted carrot with turmeric dip.

# Components:

→ 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 (optional, or maple syrup for vegan)
17 - Pinch of black pepper

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss chopped carrots with olive oil, sea salt, ground turmeric, smoked paprika, and ground cumin. Spread on a baking sheet and roast for 25 to 30 minutes until tender and lightly caramelized. Let cool slightly.
03 - In a bowl, whisk together all-purpose flour, activated charcoal powder, and salt. Add olive oil and water, stirring until dough forms. Knead briefly until smooth.
04 - Roll the dough out thinly between two sheets of parchment paper. Remove the top sheet and cut dough into desired shapes.
05 - Place crackers with parchment on a baking sheet and bake for 10 to 12 minutes until crisp. Cool completely.
06 - In a food processor, combine roasted carrots, Greek yogurt, lemon juice, tahini, minced garlic, honey or maple syrup, and black pepper. Blend until very smooth. Adjust seasoning to taste.
07 - Spoon the dip onto a serving board forming a thick, bright circle. Arrange charcoal crackers around the dip to resemble a dark ring.

# Expert Advice:

01 -
  • It looks impossibly elegant but comes together in under an hour, making you seem like a culinary genius with minimal stress.
  • The contrast of earthy, creamy carrot dip against jet-black crackers is genuinely stunning, and people always ask for the recipe.
  • Both components can be prepped ahead, so you're mostly just assembling on the day—a host's dream.
02 -
  • Overworking cracker dough makes them tough and dense; treat the dough gently and they'll be crisp and delicate.
  • The carrots must roast long enough to caramelize at the edges—this is where the sweetness and depth come from, transforming ordinary carrots into something special.
  • If your dip seems too thick after blending, add yogurt or lemon juice a teaspoon at a time; if it's too thin, a bit more tahini will fix it without changing the flavor.
03 -
  • Roll your cracker dough between parchment sheets instead of directly on the work surface—it prevents sticking and gives you perfect thickness control.
  • Don't skip the charcoal cooling step; it must cool completely or the crackers won't crisp properly and will taste slightly raw.
  • The dip tastes even better the next day as the spices meld together, so if you have time, make it a few hours or a day ahead.
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