Having a good dip to hand in the fridge is always a good idea – they work with pretty much any meal add are great to call upon in times of hunger mid afternoon. This one is similar to a classic hummus (but since there are no chickpeas, it’s technically not) with familiar flavours of garlic, lemon, and cumin, but it’s made extra special with sweet roasted carrots.
Roasted carrot tahini dip
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Ingredients
- 3 large carrots
- 30ml extra virgin olive oil
- 70g tahini
- 2 garlic cloves
- 1⁄2 teaspoon of cumin
- 1⁄2 teaspoon of paprika
- juice from 1⁄2 lemon
- pinch of salt
- pinch of pepper
- handful of pumpkin seeds
- handful of pomegranate seeds
- sesame seeds
- fresh coriander
- pita bread
Instructions
Preheat the oven to 180°C/350°F. Peel and dice your carrots and scatter them on a baking tray.
Drizzle with olive oil and roast in the oven for 30 minutes.
Take the carrots out of the oven, and leave to cool for approximately 10 minutes.
Add the cooled carrots to the food processor along with the extra virgin olive oil, tahini, garlic cloves, cumin, paprika, lemon juice, salt and pepper. Blitz until completely combined and smooth.
Empty the dip into a bowl and top with pumpkin seeds, pomegranate, sesame seeds, and fresh coriander.
Enjoy with some toasted pitta!
