Recipes
Roasted carrot & yogurt dip
Roasted carrots add a tasty caramelised sweetness to this savoury dip
Roasted carrots add a tasty caramelised sweetness to this savoury dip
(9 votes)
Cook: 50 Mins
Serves: 8
Price: 32p per serving
Nutritional Information
Each 67g serving contains
Energy
364kj
87kcal
364kj
87kcal
4%
Fat
6.5g
6.5g
Med
9%
9%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
544kj/130kcal
Typical energy values per 100g:
544kj/130kcal
Ingredients
4 carrots (about 300g), peeled and chopped
½ red pepper, deseeded and chopped
1tbsp rapeseed oil
2 cloves garlic, crushed
1tsp ground coriander
1tbsp harissa
1tbsp cumin seeds
2tbsp pine nuts
Zest and juice ½ lemon
1tbsp tahini or smooth peanut butter
10g coriander, chopped
2tbsp Greek-style fat-free natural yogurt
1tbsp pumpkin seeds
Method
1
Preheat the oven to 190C/170C Fan/Gas 5.
2
On a large baking tray, toss together the carrots, red pepper, oil, garlic, ground coriander, harissa and half of the cumin seeds. Roast in the oven for 40 mins, adding the pine nuts for the final 5 mins. Cool.
3
Blend the carrot mixture with the lemon zest and juice, tahini (or smooth peanut butter if using) and coriander. Lightly stir through the yogurt and season with black pepper.
4
Put in a bowl and sprinkle with the pumpkin seeds and rest of the cumin seeds to serve.