This simple healthy dip is packed with flavour and is lighter on the calories as I used water rather than oil to thin it; roasting the carrots and onion concentrates the flavour and makes a sweet tasting delicious dip which will count towards your 5 a day, the addition of sesame oil adds a nutty flavour. Serve warm or make in advance and keep in the fridge for a few days.
As I am currently immersed in DIY I am republishing this post for this week’s recipe using the contents of the “boxes” from the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.
Roast Carrot Dip (Serves 2 as an appetiser)
1lb carrots – peeled and roughly chopped
1 large onion – peeled and cut into quarters
1 tsp olive oil
1 tsp sesame oil (optional)
Salt and pepper to taste
Place the carrots and onions in a roasting tin and toss with the oils and season with the salt and pepper. Roast in a moderately hot oven GM5/190C/375F for about 40mins until the carrot and onion are starting to caramelise. Scrape into the food processor and blitz; adding water if needed to thin, make a textured purée, season to taste, garnish with fresh herbs and serve with pitta bread strips and crudités.
Ooh, this looks lovely!
Love this idea – veggies dipped in roast carrot dip is a super healthy snack.
I could imagine having this in a sandwich or pitta with a bit of crumbled feta too
This is a great idea, shows how versatile carrots can be!
I like the idea of roasting it first! Adds such nice flavours!
I have a bit of a theme of bunging it in the oven to roast, especially when veggies have been at the bottom of the fridge for a while.
I absolutely love this idea! I like to eat dip a bit too much, and sometimes make it the center of a meal, so I’m all over a healthier, low-oil option like this!
This sounds such a great dip and so simple. I can imagine that roasting the veg makes a huge difference. Thank you, I shall be making this.
I absolutely love this idea. Perfect with some pitta or flat breads.
I love carrots and onions in a salad but I bet it would be nice in a dip especially the way you caramelized them first!
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