Roasted Carrot and Garlic Dip

GLUTEN-FREE, WHEAT-FREE, DAIRY-FREE, SNACK, CONDIMENT

A simple dip to enjoy with wholesome crackers, cucumber sticks, a nut loaf or even as a side to a main meal. Tahini contributes protein and essential fats to this dip, making it hearty and sustaining.

INGREDIENTS

  • 500g carrots, sliced
  • 3 garlic cloves, peeled and smashed
  • ½ teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • A couple of pinches of salt
  • Cracked pepper to taste
  • ¼ cup hulled tahini
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • 1/3 cup filtered water  

METHOD

  • Preheat oven to 180°C.
  • Combine the carrots, garlic, cumin and olive oil in a baking dish. Add a couple of pinches of salt and cracked black pepper to taste. Use your hands to evenly coat the carrots. Bake for 40-50 minutes until soft, tossing the carrots occasionally.
  • Remove carrots from oven and allow them to cool slightly. Transfer to a food processor.
  • Add in the tahini, apple cider vinegar and salt and process for a minute or so. With the motor still running, gradually add in the water and continue to process for another few minutes, until smooth.
  • Store in the fridge for 3 days.