This Honey Roasted Carrots and Cumin Dip recipe will make for a healthy snack or appetiser that everyone will soon be digging into.
IngredientsFor the dip
- 250g carrots, cut into 1cm-thick slices
- 3 tbsp extra virgin olive oil, plus extra to serve
- 1 heaped tsp ground cumin
- ½ tsp chilli powder or paprika, plus extra to garnish
- 1 tbsp red wine vinegar
- 1 tbsp honey
- Salt and black pepper
- 5 tbsp Greek-style or plain natural yoghurt
- Small handful fresh mint leaves
- Raw vegetable crudités (e.g. red peppers, courgettes, fennel, radishes)
- Preheat the oven to 180 fan/200C/Gas 6.
- Tip the carrots onto a large baking tray and toss thoroughly with 2 tablespoons of the olive oil, cumin, chilli or paprika, red wine vinegar and some salt and black pepper.
- Roast in the oven for 20 minutes, stirring halfway through.
- Drizzle with the honey, stir around and roast for a further 5-10 minutes or until the carrots are tender and turning golden-brown at the edges. Leave to cool slightly.
- Scrape the carrots and all of the flavoursome oil in the tray into a food processor. Add the yoghurt and most of the mint and blitz to a coarse puree, adding a little more oil if needed to loosen slightly.
- Transfer to a bowl, scatter over the remaining mint leaves, sprinkle with chilli powder and drizzle with a little extra oil. Serve with raw veg, breadsticks and oatcakes for dipping.
Recipe notes by Elizabeth Gibbs
This dip keeps well in the fridge for 2 days and is popular with children as well as adults.
You can easily double up the quantities below to last a couple of days as it makes a great packed lunch with some oatcakes and raw vegetables.
You can also try a carrot and sweet potato combo version. Simply replace half of the carrot in the roasting tray with peeled and diced sweet potato, and follow the rest of the cooking instructions.