Midnight Sun Charcoal Crackers (Printable View)

Jet-black charcoal crackers surround a creamy roasted carrot and turmeric dip, perfect for elegant gatherings.

# What You’ll Need:

→ Charcoal Crackers

01 - 1 cup all-purpose flour
02 - 2 tablespoons activated charcoal powder (food-grade)
03 - ½ teaspoon fine sea salt
04 - 2 tablespoons olive oil
05 - ⅓ cup water

→ Roasted Carrot & Turmeric Dip

06 - 4 large carrots, peeled and chopped
07 - 1 tablespoon olive oil
08 - ½ teaspoon sea salt
09 - ½ teaspoon ground turmeric
10 - ¼ teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ cup Greek yogurt or plant-based alternative
13 - Juice of half a lemon
14 - 1 tablespoon tahini
15 - 1 small garlic clove, minced
16 - 1 teaspoon honey or maple syrup (optional)
17 - Pinch of black pepper

# How To Make It:

01 - Set the oven to 400°F and prepare for roasting.
02 - Toss chopped 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.
03 - In a mixing bowl, combine flour, activated charcoal powder, and salt. Add olive oil and water, stirring until a dough forms. Knead briefly on a floured surface until smooth.
04 - Roll out dough between two sheets of parchment paper to a very thin layer. Remove the top parchment and cut dough into rectangles or rounds.
05 - Transfer parchment with cut dough onto a baking sheet. Bake for 10 to 12 minutes until crisp. Let cool completely.
06 - In a food processor, combine roasted carrots, Greek yogurt (or plant-based alternative), lemon juice, tahini, minced garlic, honey or maple syrup (if using), and black pepper. Blend until smooth. Adjust seasoning to taste.
07 - Spoon the dip onto the center of a serving plate forming a bright, thick circle. Arrange charcoal crackers around the dip to create a dark ring resembling the midnight sun.

# Best Practices:

01 -
  • It looks like restaurant-level plating but comes together in under an hour with ingredients you can actually find.
  • The charcoal crackers are addictive on their own, and once you master the dip, you'll find yourself making it for every gathering.
  • It's naturally vegetarian and easily adaptable to vegan diets without sacrificing any depth of flavor.
02 -
  • Don't skip the cooling step for the carrots, not because it's fussy but because warm carrots make the yogurt separate into a grainy mess instead of a silky dip.
  • The crackers are only crispy right after they cool, so make them ahead but assemble everything as close to serving time as possible.
  • If your dip tastes flat, it's usually begging for more lemon juice or salt, not more spice.
03 -
  • Roll your cracker dough as thin as you possibly can, almost to the point where you're nervous about it falling apart, because that's when they get truly crispy and delicate.
  • Make the crackers a full day ahead if you can, storing them in an airtight container, so you're only dealing with the dip on the day you're serving.
  • A wooden board with the dip and crackers arranged around it looks more interesting than a flat plate, and it's easier for guests to grab what they want without reaching across each other.
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