Recipe: Carrot, cumin & honey dip
Updated: Aug 19
The sun is shining, at last (!) and bbq’s and picnics are upon us. For a twist on the usual suspects when it comes to dips, this Morrocan inspired carrot, cumin and honey dip is free of legumes and dairy, so great for guests for whom those are an issue.
Recipe by Natty @nattys_table
4-5 carrots (medium to large)
3-4 tbsp olive oil
1 tsp maldon salt
1 tbsp cumin seeds
3 tbsp light tahini
Generous squeeze of lemon
½ tsp harissa paste (optional)
1/2 tsp chilli flakes (to serve)
Pre-heat your oven to 180C/160C fan/gas 4.
Wash and cut the carrots into rough chunks.
Add the carrots to your oven tray and drizzle with roughly 3 tbsp olive oil. Give the tray a got shake horizontally so the carrots get covered in the oil.
Sprinkle the carrots with the maldon salt and cumin seeds.
Put in the pre-heated oven for 45 mins.
After 45 mins, they should be soft all the way through. If not then cook 5-10 mins longer. When they’re done leave them to cool a while.
Put the carrots in a food processor, including the cumin seeds and blend for 1 min. Then add the tahini and lemon juice.
Blend again until it’s combined and smoother. It doesn’t need to be really smooth. If it’s too thick still then add a little more olive oil and/or water to loosen it.
If you like a little heat add your harissa at this point. I like about ½ tsp so it doesn’t overwhelm the honey.
Taste and season if necessary. When ready, spoon into your serving bowl. For a final flourish, you can sprinkle a few chilli flakes on top and a drizzle more of olive oil and honey. Serve with crudités and crackers.