Midnight Sun Charcoal Crackers (Print Version)

Black charcoal crackers paired with a creamy roasted carrot and turmeric dip offering bold flavors and vivid colors.

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

# How to Make It:

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. Remove and let 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 on a floured surface until smooth.
03 - Roll dough very thinly between two sheets of parchment paper. Remove top sheet and cut dough into desired shapes. Transfer crackers with parchment onto a baking sheet and bake for 10 to 12 minutes until crisp. Allow to cool completely.
04 - Combine roasted carrots, Greek yogurt (or plant-based alternative), lemon juice, tahini, minced garlic, honey or maple syrup if using, and black pepper in a food processor. Blend until completely smooth. Adjust seasoning to taste.
05 - Spoon the carrot turmeric dip into the center of a serving plate, forming a thick, bright circle. Arrange charcoal crackers around the dip in a ring to mimic the midnight sun effect.

# Expert Advice:

01 -
  • It's the kind of dish that makes people actually gasp when they see it on the table.
  • The crackers stay crisp for hours, giving you breathing room before guests arrive.
  • Roasted carrots and warm spices create a dip so creamy you won't believe there's no cream in it.
02 -
  • Charcoal powder can taste faintly bitter if you use too much or if it's not food-grade, so start with the amount called for and taste before adding more.
  • The crackers are only as good as their thinness—roll them thinner than you think you should, and you'll get that satisfying snap instead of chewy thickness.
  • Don't skip cooling the roasted carrots before blending, or your dip will be warm and slightly grainy instead of silken and cool.
03 -
  • Roll your cracker dough between parchment sheets instead of on a floured surface—the parchment keeps everything from sticking and transfers directly to the oven, saving cleanup and preventing torn crackers.
  • If your charcoal dough seems too dry, add water one teaspoon at a time rather than all at once, since the charcoal powder absorbs differently than regular flour.
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