Roast carrot dip
Roasted carrots blended with tahini, cumin and soft roasted garlic into a sweet, earthy orange dip. The oven does most of it, and it is good warm or cold.
- Time
- 45 min
- Serves
- 2
- Kind
- Snacks
Method
- Set the oven to 200°C (180°C fan). Peel the carrots and cut them into 1 cm rounds so they roast quickly.
- Toss the carrots on a baking tray with the olive oil, the cumin and a pinch of salt. Tuck the garlic cloves in among them, skins still on.
- Roast for 30 minutes, turning once, until the carrots are completely soft and caramelised at the edges.
- Squeeze the garlic out of its skins into a food processor, then add the carrots, tahini, the juice of the lemon and 3 tablespoons of water.
- Blend until smooth, stopping to scrape down the sides and adding a spoonful more water at a time until the dip is soft enough to scoop. Taste, and add salt.
- Warm the flatbread in the switched-off oven for 2 minutes and cut it into strips.
- Spoon the dip into a bowl and serve it warm or at room temperature, with the flatbread on the side.
Tip Roast the garlic in its skin so it turns soft and sweet rather than sharp. If the dip tastes flat, a little extra lemon juice usually fixes it.
Per portion
| Energy | 440 kcal |
| Protein | 11 g |
| Carbohydrate | 52 g |
| of which sugars | 16 g |
| Fat | 19 g |
| of which saturates | 3 g |
| Fibre | 9 g |
| Salt | 0.79 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- carrot5
- tahini30 g
- lemon1
- garlic2 cloves
- flatbread2
- cumin2 tsp
- olive oil1 tbsp
