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Recipe: Roast carrot dip

February 15, 2016 by Shari

I have been making my own dips of late. I whipped up this roast carrot dip the other day for my birthday when we had guests and I have been busy making it as a snack for the boys or even as a lunch option. The roasted carrots are sweet and tender and blend perfectly with a little yoghurt. You can then play around with your flavour combos.

This is my ‘original’ recipe, but I have tried it with adding some dried spices to the roasting pan {think some cumin and coriander seeds} or adding a fresh chilli whilst I blend it all together.

You can choose to serve this with some crackers, but I have been eating it with pieces of celery and red capsicum {and my little ones have also been munching away}.

I feel like if you have greek yoghurt and tahini in your fridge you can whip up any dip you like!

GoodFoodWeek's roast carrot dip

Recipe: Roast carrot dip
Recipe Type: Dip
Cuisine: Modern Australian
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 10 – 15 people
Ingredients
  • 500 grams of carrots
  • 1 cup of greek yoghurt
  • 1 tbsp of tahini
  • 1/2 a bunch of parsley
  • 1/2 bunch of coriander
  • 1 tbsp of olive oil
  • salt and pepper
Instructions
  1. Peel the carrots and place on a roasting tray. Drizzle with a little olive oil and then place in a 180 degree oven for 30 minutes.
  2. Allow the carrots to cool slightly before you place them in the food processor with the greek yoghurt, tahini, parsely, coriander and seasoning. Blend until you have your desired texture.
3.5.3208

 

GoodFoodWeek's roast carrot dip

Do you make your own dips? What are some of your favourite flavour combos?  If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek. 

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Related

Filed Under: Dinner Party Inspiration, Lunch, recipe Tagged With: delicious, dip, entertaining, farmers market, fresh herbs, greek yoghurt, healthy eating, market produce, quick and easy, recipe, roast carrot, seasonal produce, seasoning, tahini

« Recipe: Gluten free Bluberry Pancakes
Motherhood: 5 ways to raise happy kids »

Comments

  1. Simone Emery says

    February 25, 2016 at 4:38 pm

    Yummo! I love this dip. Tahini is my go-to. Tonight I’m using it with some zoodles to make a quick salmon dish. Love the roasted carrot flavour – this is definietly getting made at our house soon. x

  2. Amira Ibrahim says

    February 18, 2016 at 4:38 am

    This is cool, my boys do not like carrots specially my eldest. I was looking for new ways to make interesting carrot dishes. Pinning

    • Shari from GoodFoodWeek says

      February 18, 2016 at 9:39 am

      Thanks Amira – I hope that your sons enjoy carrots this way 🙂

  3. Karin @ Calm to Conniption says

    February 17, 2016 at 10:56 pm

    I like this one. Really different from anything I have tried before. Must pin!

    • Shari from GoodFoodWeek says

      February 18, 2016 at 9:38 am

      Thanks Karin – we flavour our own greek yoghurt sweet so I thought, why not try something savoury?

  4. Lisa@ChocolateMeetsStrawberry says

    February 15, 2016 at 10:18 pm

    This looks so yummy, Shari! Carrots are such a fantastic vegetable in my opinion, yet so underappreciated. They’re incredibly yummy with that delicious sweet edge to them, they’re full of healthy goodness and best of all, they’re super cheap. And I’m all for putting them in a dip – what a great idea.

    • Shari from GoodFoodWeek says

      February 16, 2016 at 4:18 pm

      Thanks Lisa – it is super tasty and super healthy too!

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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