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.
Roasted carrot dip is a lovely substitute for hummus.
- 1 lb 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.