Smoky Roasted Carrot + Cumin Dip

Sweet, salty, smoky dip laced with spices – celebrate the humble carrot!

Ingredients:

• 1 pound (450 grams) carrots
• olive oil, for drizzling
• salt and cracked black pepper
• 3 tablespoons olive oil
• 3 tablespoons water
• 1 tablespoon greek yoghurt
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin seeds
• 1 teaspoon chopped flat-leaf parsley
• salt and cracked black pepper to taste
• toasted pumpkin and sesame seeds, to serve

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Food processor or bullet style blender

Directions:

Heat the oven to 200C (395F). Line a rimmed baking sheet with baking paper. Wash the carrots and trim the tops. Don’t bother to peel. Waste of time and energy. Split the carrots into halves or quarters depending on how fat they are. Onto the baking sheet. Drizzle with olive oil and sprinkle salt and cracked pepper over.

Roast for 30 to 40 minutes until very soft. Turn the pieces after about 20 minutes to make sure they are cooking evenly. The carrots should be a bit shrunken and browning at the edges.

Let the carrots cool to room temperature. Put the carrots into the bowl of a food processor. Add the measured olive oil, lemon juice, water and yoghurt.

Process until smooth. Add the paprika, cumin seeds, parsley and a little salt and pepper. Stir to combine.

Taste the dip. Does it need more salt? Acid? Smoke? Add a little of anything that is lacking and taste again. If the texture is a little tight or thick, stir in another tablespoon of water. Is it perfect now? Good. Serve drizzled with olive oil and sprinkled with toasted pumpkin and sesame seeds. Dip your heart out!

Cook’s Notes:

• Make sure your carrots are cooked until they are very soft to help them process nicely
• Be careful adding seasoning, add a little at a time and taste often
• This dip will deepen in flavour over time. Pop it in the fridge for a few hours and then bring back to room temperature to serve.

 – Keep this dip covered in the fridge for up to 5 days – 

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