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Roasted carrot dip with homemade flatbreads
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Roasted carrot dip paired with fresh homemade flatbreads - perfect for a healthy snack!
Ingredients:
  • 4 large carrots, unpeeled, coarsely chopped
  • 1 brown onion, cut into wedges
  • 20.00 ml coarsely chopped coriander root
  • 36.40 gm olive oil
  • 2.50 gm ground cumin
  • 2.50 gm ground paprika
  • 140g yoghurt
  • 24.00 gm tahini
  • 21.00 gm lemon juice
  • 28.60 gm honey
  • Olive oil, extra, to serve
  • Ground paprika, extra, to serve
  • Coriander leaves, to serve
  • Lemon wedges, to serve
  • 150g plain flour
  • 1.20 gm salt
  • 80ml water
  • Olive oil, extra, to brush
  • 40.00 ml pistachio dukkah
Instructions:
  • 1. Preheat the oven to 160C and grab a large roasting pan. 2. Add carrot, onion, coriander root, and oil to the pan. 3. Sprinkle with cumin and paprika, season with salt and pepper, then toss everything together. 4. Roast in the oven for about 30 minutes until the carrot is very tender. 5. Once done, set aside to cool.
  • Preheat oven to 200C. Prepare a baking tray by lightly greasing it. In a bowl, mix the flour and salt. Create a well in the center and pour in the water and oil. Stir together until combined. Transfer the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
  • Separate the dough into 4 equal portions. Roll out one portion into a 15cm disc, about 2mm thick. Brush with extra oil and sprinkle with a quarter of the dukkah. Transfer to the tray and repeat with the rest of the dough and dukkah. Bake for 10 minutes until lightly golden and crispy.
  • Transfer the cooled carrot mixture into a food processor; then add yoghurt, tahini, lemon juice, and honey. Blend until smooth. Adjust seasoning to taste.
  • Transfer the carrot dip to a small bowl on a serving platter. Drizzle with a touch of extra oil and garnish with additional paprika and fresh coriander leaves. Accompany with the flatbreads and lemon wedges for serving.

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