Carrot top + kale dip

Got wild with some carrot tops, wilted kale, and sunflower seeds for a creamy, yummy colorful dip! Great for snacks, on the go, or on the stay. More often than not carrot tops and limp greens wind up in the compost or landfill. It’s easy to toss these things when you don’t know how delicious they are together! (That is Very!) Most conventional grocery stores don’t even sell carrots with their greens attached–one might think you can’t even eat them. You most certainly can. Luckily your local farmer’s market and even some grocery stores have carrot tops. Just about any vendor will happily give you all the tops you could want for free. If you’re in Portland, OR, check out New Seasons! They keep a box full of them at checkout.

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Another tasty option for this carrot top dip is this homemade matzo aka crispy flatbread! It’s such a good combo, y’all! It’s more than likely we’ve all got some less-than-fresh kale hangin’ in the fridge so this is a perfect way to use up these leftover greens. One of my favorite snack combinations, I’m sure you’ll love it!

Let’s make use of these unconventional produce items and do our part by reducing produce landfill by, what else? Snacking y’all!

Give us a shout if you try this one out! It’s sure to be a hit. #closedloopcoooking <3

Stay hungry,

Hawnuh Lee
Closed Loop Cooking

Carrot top + kale dip   by

This might be the new hummus! Use up those carrot tops and any wilty kale you might have (stems included) for a creamy, delicious spread that's good on just about anything.

makes: servings for 4 | prep time: 10 min | total time: 10 min

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carrot top dip with carrots (peels on!)


  • 2 bunches of carrot tops (You can include stems, but chop them into smaller pieces. Add a few at a time to ensure they blend. You can compost any extra.)
  • 4-5 kale leaves (These can be wilty! But chop them into smaller pieces. Add a few at a time to ensure they blend. You can compost any extra.)
  • 1/3 cup raw sunflower seeds
  • 1/2 cup olive oil
  • 1 tbsp roasted garlic (or ½ tbsp raw)
  • 1 tsp kosher salt
  • juice from 1/2 lemon


  1. Wash and dry carrot tops and kale. Roughly chop into med size pieces.
  2. Drop carrot tops into food processor with sunflower seeds, half of the olive oil, garlic, and salt. Pulse for 2-3 minutes.
  3. Add in kale and remaining olive oil. Pulse food processor until smooth. Add lemon to taste (like loads of lemon!)
  4. Enjoy! Keeps well in the fridge for about 1 – 1 ½ weeks
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