Roasted Carrot Dip

Ingredients

Roasting Ingredients:

• 650g carrots

• 2 tbsp extra virgin olive oil

• 1 tsp cumin

• 1 tsp salt

• 1/2 tsp turmeric

• Pinch of black pepper

• 2 large garlic cloves, peeled

• 150ml water

Dip Ingredients:

• 1/4 cup tahini

• 1 tsp ginger, peeled and grated

• Juice from 1 lemon

• 1 tbsp extra virgin olive oil

• Green part from 1 spring onion, chopped

• Salt to taste

Method

Preheat the oven to 180 C.

Put the carrots on a baking tray lined with baking paper. Mix all other ingredients, except for the garlic cloves and water, in a bowl and cover the carrots with it. Add the garlic cloves to the tray and bake for 40 minutes. Add the water and cook for an additional 20 minutes.

Once the carrots are tender, add them into a high speed blender with all the dip ingredients and process until a smooth consistency has been reached.

Store this dip in the fridge for up to one week. Enjoy!