Do you ever get bored of houmous? Then you have taramasalata or tsatziki for a change but somehow or other you end up back with houmous again. Maybe it’s just me. Maybe other people are more adventurous with their dips.
Well, I normally love houmous. I love to make it myself and vary the spices or herbs added to it. But as much as I love it, I was becoming a little bored. I was also becoming lazy and just buying it in the supermarket. That was when I came across a recipe for a carrot dip on Foodbod. Now, I already love carrot and tahini soup so why not a carrot dip? I knew I had to make it.
I blitzed the roasted vegetables first and it was tasty from the spices but quite sweet. With just the right amount of lemon juice, tahini, salt and pepper, it lost that over-sweetness and became perfect for scooping up with crunchy sticks of celery.
A rival for houmous? Well, an alternative certainly and possibly the stepping stone I need to go on to experiment with more vegetable dips. So what should be next? Beetroot? Parsnip? Sweet potato?
350g carrots, cut into large chunks
1 onion, peeled and quartered
4 cloves garlic with the skins on
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp olive oil
1-2 tbsp tahini
Juice of 1 lemon
How to Make Roasted Carrot Dip
1. Put the carrots, onion and garlic cloves on a baking tray. Add the spices and some oil and toss together. Put in the oven for about 40 minutes at 180c. Check the carrots are not still hard. If so, return to the oven for a bit longer. When the vegetables are ready, leave to cool before making the dip.
2. 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.
3. Serve with vegetables as a dip.
I am linking this to Bookmarked Recipes, hosted by Tinned Tomatoes, and to The Spice Trail, hosted by Bangers and Mash. The spice this month is cumin. I am also linking it to Made with Love Mondays at Javelin Warrior’s Cookin w/luv.