An alternative dip suggestion for a starter or as part of a picnic, or in a lunch box. Serves 4.
For the spice mix –
- 1tsp ground turmeric
- 1tbsp smoked sweet paprika
- 2tsp cumin seeds
- 2tsp Aleppo chilli or other mild chilli
- 2tbsp extra-virgin olive oil
For the dip –
- 600gm carrots, scrubbed and roughly chopped
- 2tbsp tahini
- Juice of 1 small lemon
- 3 – 4tbsp of water
- Pre-heat the oven to 200C/180Cfan/gas mark 6.
- Mix together the spice mix ingredients in a large bowl, add some salt and pepper to taste, then toss the chopped carrots into it and mix everything together coating the carrots.
- Spread the coated carrots evenly in a shallow roasting tin and roast for 30 minutes, turning halfway, or until the carrots have softened and the edges are turned golden. Remove from the oven when done and leave for 5 minutes to cool slightly.
- Mix the tahini, lemon and water in a big mixing bowl, then add the warm carrots and mash them well, adding a little more water if needed to get to a thick dip consistency.
- Alternatively, you can add the tahini and lemon to a food processor, add the carrots and roughly blitz, adding water as you go. You may want to taste and season again.
- Transfer to a bowl, make a well in the centre or fork through, then add a swirl of olive oil. Top with fresh herbs and any extra toppings, yogurt or olives maybe. Serve with toasted sourdough, warmed pitta breads, or chicory salad leaves to scoop up the dip. This is delicious warm or cold.
- For those who can tolerate garlic and don’t avoid the allium family if they follow a FODMAP diet, garlic can be finely sliced and added to the basic spice mix and carrots about 10 minutes before the carrots have roasted.