Midnight Sun Charcoal Crackers (Printable format)

Jet-black charcoal crackers paired with a vibrant roasted carrot dip featuring turmeric and warm spices.

# List of ingredients:

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

# How to make it:

01 - Set the oven to 400°F and prepare for roasting and baking.
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, whisk together flour, activated charcoal powder, and salt. Add olive oil and water, stirring until a dough forms. Knead briefly until smooth.
04 - Roll out dough very thinly between two sheets of parchment paper. Remove the top parchment and cut the dough into rectangles or rounds as desired.
05 - Transfer the cut crackers on parchment to a baking sheet. Bake for 10 to 12 minutes until crisp. Let cool completely.
06 - Combine roasted carrots, Greek yogurt (or alternative), lemon juice, tahini, garlic, honey or maple syrup if using, and black pepper in a food processor. Blend until smooth, then adjust seasoning to taste.
07 - Spoon the dip into the center of a serving board or plate, shaping a thick, bright circle. Arrange charcoal crackers around the dip to form a dark ring, mimicking the midnight sun.

# Expert Suggestions:

01 -
  • It looks like edible art but comes together faster than most people expect.
  • The warm spices in the dip hit different when paired with that dramatic black cracker—sophisticated without trying too hard.
  • Vegetarian and endlessly adaptable, so nobody feels left out.
02 -
  • The charcoal powder must be food-grade, or you've just made something inedible—check the label twice.
  • Don't skip letting the crackers cool completely; they finish crisping as they cool and won't shatter if you try to move them warm.
  • The dip tastes even better the next day when the spices have had time to get to know each other.
03 -
  • For a vegan version, swap the Greek yogurt for coconut yogurt and honey for maple syrup—the dip stays just as creamy.
  • If tahini isn't your thing, an extra tablespoon of olive oil gives you similar richness without the sesame.
  • The crackers are forgiving if you want to add crushed herbs or a grind of black pepper to the dough—just keep the ratio of wet to dry consistent.
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