Roast Carrot and Garlic Dip

on

 

We have rather a penchant for enjoying a glass of vino and a snack at the end of the day before our proper evening meal.  Quite frequently this translates into dips and crackers.  Whilst I love the simplicity and convenience of the store bought versions, the cost adds up, and I do get a little irritated at all the extras they add in to preserve the dips for a longer period of time in the fridge.

So I’ve been reaching back into my old cafe cooking memories, to the days when we would serve a trio of dips, and it would be my job to come up with different flavours for the day’s service.  The regular flavours were very often Hummus and Tzatziki, but I liked to mix it up occasionally and try other flavours to keep things interesting. Roasting Eggplants in the woodfired oven was a winner, but I discovered roasting carrots to make dip is also a wonderful flavour combination that definitely had some fans as well.

Roasting carrots gives them such a lovely caramalised and intense flavour that boiling or steaming just won’t do.  Whilst I don’t have a wood fired oven at home, I discovered adding a few cloves of garlic certainly meant that this dip was not lacking in flavour.  So if you are entertaining this weekend, or just like to have something tasty and healthy about the house to snack on, give this dip a try.

Roast Carrot and Garlic Dip

yields approx 1 1/2 cups of dip

  • 6 medium sized carrots
  • 4 cloves garlic
  • 2 tbl sp olive oil
  • juice 1/2 lemon (approx 2 tbl sp)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/2  tsp paprika
  • salt and pepper to taste

Peel your garlic and leave whole, then cut your carrots into even pieces and coat both with a small amount of olive oil, salt and pepper.    Place the garlic and the carrots onto a baking tray and bake for approx 30 mins or until the carrots and garlic are starting to brown.  Allow the carrots to cool before blending to make your dip.

Place your cold carrots & garlic into a jug or your food processor.  Add the lemon juice, olive oil and spices.  Pulse/blitz until a puree.   I would recommend not pureeing too far as it will become more like a soup and texture is part of what you want to keep for this to taste good.

Season the mixture with salt and pepper to your taste.  Serve with rice crackers or lavosh.  Will keep refrigerated for at least 2 days.

Happy Cooking, and Happy Eating

Leah

 

 

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