the Breville Test Kitchen
Roasted Carrot Dip
4 hrs total time
20 mins active time
Easy
Makes 29 oz
Ingredients
Measurements:
¼ tsp ground turmeric
½ tsp sweet paprika
½ tsp ground cumin
⅛ tsp ground cinnamon
1 tsp flaky sea saltcrushed
Freshly ground black pepperto season
4 (21 oz) medium carrotsends trimmed, halved, cut into ¾-inch pieces
1 (5¼ oz) medium yellow onionpeeled, cut into wedges
2 thick cilantro stemswashed, chopped
¼ cup (2 fl oz) extra-virgin olive oildivided
1 tbsp (¾ oz) honey
½ (4¼ oz) orangepeeled, pith and seeds removed
⅔ cup (5½ oz) plain yogurt
½ cup (3¼ oz) canned drained chickpeasrinsed and well drained
To serve
Sliced almondstoasted
Cilantro leaves- Extra-virgin olive oil
- Freshly ground black pepper
Instructions
- 1Preheat the oven to 400°F. Combine the spices, salt and pepper in a small bowl.
- 2Put the carrots, onion and cilantro stems in a roasting pan. Sprinkle with the spice mix. Drizzle with 2 tablespoons of the oil and turn to coat. Roast for 35-40 minutes, turning twice during cooking, until the carrots are tender. Remove from the oven and drizzle with the honey. Cover and set aside for 10 minutes to steam and soften, making it easier to blend.
- 3Put the orange, yogurt, chickpeas and remaining 2 tablespoons oil in the blender. Add the carrot mixture, scraping any spice mix on the base of the pan into the blender. Secure the lid.
- 4BLEND for 2 minutes in 10-15 second bursts, scraping down the side and base until almost smooth (dip should still have a little texture). Transfer to a bowl. Cover and refrigerate for 3-4 hours, until cold.
- 5Spoon the dip into a shallow bowl, sprinkle with almonds and cilantro. Drizzle with extra virgin olive oil and top with pepper.
