Carrot and sumac dip recipe
In partnership with Diabetes UK
Sweet roasted carrots make the base of this vibrant Middle Eastern dip. Simply roast carrots, tossed in sumac and olive oil, until golden. Then blitz together to make a creamy, delicious dip that is perfect for picnics or a simple snack.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook, plus cooling
- 130 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 400g carrots
- 1 tsp sumac
- 2 tbsp extra-virgin olive oil
- 2 tbsp tahini
- handful of fresh pomegranate seeds, to serve
Each serving contains
- Energy
- 540kJ 130.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.7gProtein 1.9gFibre 4.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Peel 400g carrots, then cut into 2cm chunks. Toss with 1 tsp sumac and 1 tbsp extra-virgin olive oil; transfer to a baking tray. Roast in the oven, tossing halfway, for 25-30 mins, until golden. Remove from the oven; leave to cool.
- Blitz in a food processor with 1 tbsp extra-virgin olive oil and 2 tbsp tahini, until chunky or smooth, as you prefer. Season with pepper, spoon into a bowl and top with pomegranate seeds and a little extra sumac.
- See more Snack recipes
