Midnight Sun Charcoal Crackers (Print)

Bold charcoal crackers paired with a creamy roasted carrot and turmeric dip for sophisticated snacking.

# Components:

→ Charcoal Crackers

01 - 1 cup all-purpose flour
02 - 2 tbsp activated charcoal powder (food-grade)
03 - 1/2 tsp fine sea salt
04 - 2 tbsp olive oil
05 - 1/3 cup water

→ Roasted Carrot & Turmeric Dip

06 - 4 large carrots, peeled and chopped
07 - 1 tbsp olive oil
08 - 1/2 tsp sea salt
09 - 1/2 tsp ground turmeric
10 - 1/4 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 cup Greek yogurt (or plant-based alternative)
13 - Juice of 1/2 lemon
14 - 1 tbsp tahini
15 - 1 small garlic clove, minced
16 - 1 tsp honey (optional, or maple syrup for vegan)
17 - Pinch of black pepper

# Directions:

01 - Preheat the oven to 400°F. 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 slightly caramelized. Allow to cool slightly.
02 - In a mixing bowl, whisk together flour, activated charcoal powder, and salt. Add olive oil and water, stirring until a dough forms. Knead briefly until smooth.
03 - Roll the dough very thinly between two sheets of parchment paper. Remove the top parchment sheet and cut the dough into rectangles or rounds.
04 - Transfer the crackers on parchment to a baking sheet. Bake for 10 to 12 minutes or until crisp. Allow to cool completely.
05 - In a food processor, combine the roasted carrots, Greek yogurt, lemon juice, tahini, minced garlic, honey or maple syrup, and black pepper. Blend until very smooth. Adjust seasoning to taste.
06 - Spoon the dip into the center of a serving board or plate, forming a thick, bright circle. Arrange the charcoal crackers in a ring around the dip, creating a striking contrast.

# Expert Advice:

01 -
  • It looks like you spent hours perfecting it, but you'll have it ready in under an hour.
  • The roasted carrots get so caramelized they taste like butter, while the turmeric gives everything a mysterious golden warmth.
  • It's one of those rare appetizers that actually tastes better than it looks, which is saying something.
02 -
  • Don't skip rolling the cracker dough thin—thick crackers stay doughy in the center and never get that satisfying snap, which defeats the whole visual purpose.
  • Taste the dip before serving and adjust for salt and lemon—the roasted carrots are naturally sweet, so you need acid and salt to keep it from tasting one-note.
  • If your charcoal crackers taste bitter, you've either used too much powder or baked them too long; a little restraint keeps them elegant instead of ashy.
03 -
  • Charcoal powder can stain your hands and work surfaces—wear an apron and wipe down immediately, or you'll carry the midnight sun on your skin for hours.
  • If the dip seems too thick after blending, add yogurt one tablespoon at a time instead of water, which would dilute the flavor; the creaminess matters as much as the taste.
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