Roasted Carrot Dip

Bored of houmous? This roasted carrot dip is a great alternative and packed full of nutritious ingredients! It's perfect with vegetables sticks or bread and makes a delicious starter or light meal.

Course appetiser, Side Dish

Cuisine International

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 162kcal

Author Corina Blum

Ingredients

350 g carrots cut into large chunks
1 onion peeled and quartered
4 garlic cloves with the skins still on
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoon olive oil
2 tablespoon tahini
1 lemon juiced
Pinch salt
Pinch black pepper

Instructions

Put the carrots, onion and garlic cloves on a baking tray. Add the spices and some oil and toss together.
Roast in the oven for about 30 minutes at 180°c. Check the carrots are not still hard. If so, return to the oven for a bit longer. You may need to take the onions and garlic out of the oven.
When the vegetables are ready, leave to cool before making the dip.
Put the vegetables in a food processor, squeezing the garlic cloves out of their skins, and blend until smooth.
Add the lemon juice, the tahini, the salt and pepper, a little at a time. Keep blending and tasting until you get it how you like it.
Serve with as a dip with vegetables and bread.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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