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Carrot and sumac dip recipe

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

Serves 4
5 mins to prepare and 25 mins to cook, plus cooling
130 calories / serving
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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