This Honey Roasted Carrots and Cumin Dip recipe will make for a healthy snack or appetiser that everyone will soon be digging into.
30 Mins EasyServes 2
For 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.