Ingredients

The following ingredients have 4 Servings
  • 350 g carrots (cut into large chunks)
  • 1 onion (peeled and quartered)
  • 4 garlic cloves (with the skins still on)
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1 lemon (juiced)
  • Pinch salt
  • Pinch black pepper

Instruction

  • Put the carrots, onion and garlic cloves on a baking tray.   Add the spices and some oil and toss together.  
  • Roast in the oven for about 30 minutes at 180°c.  Check the carrots are not still hard.  If so, return to the oven for a bit longer.  You may need to take the onions and garlic out of the oven.
  • When the vegetables are ready, leave to cool before making the dip.
  • Put the vegetables in a food processor, squeezing the garlic cloves out of their skins, and blend until smooth.  
  • Add the lemon juice, the tahini, the salt and pepper, a little at a time.  Keep blending and tasting until you get it how you like it.
  • Serve with as a dip with vegetables and bread.