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Carrot and sumac dip recipe

3 ratings

In partnership with Diabetes UK

Sweet roasted carrots make the base of this vibrant Middle Eastern dip. Simply roast carrots, tossed in sumac and olive oil, until golden. Then blitz together to make a creamy, delicious dip that is perfect for picnics or a simple snack. See method

Serves 4
5 mins to prepare and 25 mins to cook, plus cooling
130 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

400g carrots
1 tsp sumac
2 tbsp extra-virgin olive oil
2 tbsp tahini
handful of fresh pomegranate seeds, to serve

Each serving contains

Energy
540kj
130kcal 7%
Fat
10g 14%
Saturates
2g 8%
Sugars
8g 9%
Salt
0.4g 6%

of the reference intake
Carbohydrate 8.7g Protein 1.9g Fibre 4.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Peel 400g carrots, then cut into 2cm chunks. Toss with 1 tsp sumac and 1 tbsp extra-virgin olive oil; transfer to a baking tray. Roast in the oven, tossing halfway, for 25-30 mins, until golden. Remove from the oven; leave to cool.
Blitz in a food processor with 1 tbsp extra-virgin olive oil and 2 tbsp tahini, until chunky or smooth, as you prefer. Season with pepper, spoon into a bowl and top with pomegranate seeds and a little extra sumac.

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