Midnight Sun Charcoal Crackers (Print)

Vivid roasted carrot and turmeric dip paired with crisp jet-black charcoal crackers for a stunning appetizer.

# What you'll need:

→ Charcoal Crackers

01 - 1 cup all-purpose flour (120 g)
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 (80 ml)

→ 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 (120 g) 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, substitute maple syrup for vegan)
17 - Pinch of black pepper

# Directions:

01 - Preheat the oven to 400°F (200°C). 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 lightly caramelized. Allow to cool slightly.
02 - In a bowl, whisk together flour, activated charcoal powder, and salt. Add olive oil and water, stirring until a dough forms. Knead briefly on a floured surface until smooth.
03 - Roll out the dough very thinly between two sheets of parchment paper. Remove the top sheet and cut into desired shapes such as rectangles or rounds. Transfer crackers, still on parchment, to a baking sheet and bake for 10 to 12 minutes until crisp. Cool completely.
04 - Combine roasted carrots, Greek yogurt, lemon juice, tahini, minced garlic, honey (or maple syrup), and black pepper in a food processor. Blend until the mixture is very smooth. Adjust seasoning to taste.
05 - Spoon the dip into the center of a serving board or plate, forming a thick, bright circle resembling a yolk. Arrange charcoal crackers in a circular pattern around the dip to evoke the midnight sun effect.

# Expert Advice:

01 -
  • The contrast is so stunning that people photograph it before they eat it, which never gets old.
  • It's surprisingly simple for something that looks like it came from a fancy Nordic restaurant.
  • You can prep both components ahead, making last-minute entertaining actually stress-free.
02 -
  • The charcoal powder must be food-grade—it's a non-negotiable detail that keeps this beautiful and safe.
  • Don't skip the cooling step for either component; warm crackers will soften and the dip needs to be cold to show off its vibrant color against the black.
03 -
  • Roll your cracker dough so thin you can almost see through it—this is what gives them that restaurant-quality snap and prevents them from being dense or chewy.
  • If your dip separates or looks grainy, add a splash more yogurt and reblend; sometimes the tahini needs a gentler hand to reach full smoothness.
Go back