-
-
Add this recipe to your binder
This recipe is in your binder
-
Carrot and sumac dip recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
3 ratings
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
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.
See more Snack recipes