Roasted Carrot dip with homemade flatbread

Source: coles magazine August 2016 - Page 11

Serves: 4 - Prep 15 mins (+ Cooling time) - Cooking: 10 min

4 large carrots, unpeeled, coarsely chopped
 1 brown onion, cut into wedges
 1 tablespoon coarsely chopped coriander root
 1 tablespoon olive oil
 1 teaspoon ground cumin
 1 teaspoon ground paprika
 1/2 cup (140g) Greek-style yoghurt
 1 tablespoon tahini
 1 tablespoon lemon juice
 1 tablespoon honey
 Olive oil, extra, to serve
 Ground paprika, extra, to serve
 Coriander leaves, to serve
 Lemon wedges, to serve
 1 cup (150g) plain flour
 1/2 teaspoon salt
 1/3 cup (80ml) hot water
 1 tablespoon olive oil
 Olive oil, extra, to brush
 2 tablespoons pistachio dukkah

  1. Preheat oven to 160C. Place the carrot, onion, coriander root and oil in a large roasting pan. Sprinkle with cumin and paprika. Season. Toss to combine. Roast for 30 mins or until carrot is very tender. Set aside to cool.
  2. Increase oven to 200C. To make the flatbreads, lightly grease a baking tray. Combine the flour and salt in a bowl. Make a well in the centre. Pour the water and oil into the well. Stir to combine. Turn onto a lightly floured surface. Knead for 5 mins or until smooth and elastic.
  3. Divide the dough into 4 even-sized portions. Roll 1 dough portion out to a 15cm disc, about 2mm-thick. Brush with extra oil and sprinkle with one-quarter of the dukkah. Place on the prepared tray. Repeat with remaining dough portions and dukkah. Bake for 10 mins or until light golden and crisp.
  4. Place the cooled carrot mixture in a food processor. Add the yoghurt, tahini, lemon juice and honey. Process until smooth. Taste and season.
  5. Place the carrot dip in a small bowl on a serving platter. Drizzle with a little extra oil and sprinkle with extra paprika and coriander leaves. Serve with the flatbreads and lemon wedges.

Vic Lic

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