Spiced carrot dip with almond dukkah

Name: Spiced carrot dip with almond dukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 150 g packs Baby Carrots, trimmed and scrubbed; 1 tsp cumin seeds, roughly crushed; 1 tsp coriander seeds, roughly crushed; ½ tsp ground cinnamon; 60 ml olive oil; 1 clove/s garlic, crushed; 1 tsp fine sea salt; 2 tbsp almond butter; 2 tbsp lime juice; ½ tsp chilli flakes; 100 g strained Greek yogurt; 1 tbsp roughly chopped coriander

This makes a delicious ‘picky bit’ for a picnic or mezze spread, served with crackers, bread or crunchy veg. You'll make more dukkah than you need, but it keeps in a sealed container for up to 6 weeks, and makes a fragrant sprinkle for roasted veg, leafy salads and dips.

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Source of protein

Serves4 as a snack or starter
CourseSnack
Prepare15 mins
Cook30 mins
Total time45 mins

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4 x 150g packs Baby Carrots, trimmed and scrubbed
1 tsp cumin seeds, roughly crushed
1 tsp coriander seeds, roughly crushed
½ tsp ground cinnamon
60ml olive oil
1 clove/s garlic, crushed
1 tsp fine sea salt
2 tbsp almond butter
2 tbsp lime juice
½ tsp chilli flakes
100g strained Greek yogurt
1 tbsp roughly chopped coriander

Dukkah

100g roasted salted almonds
1 tbsp cumin seeds, lightly toasted
1 tbsp coriander seeds, lightly toasted
1 tsp paprika
½ tsp chilli flakes
2 tbsp toasted sesame seeds (white or black, or a mixture), toasted

Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with baking parchment. Spread the carrots out on the prepared tray. In a small bowl, mix the spices, oil, garlic, salt and plenty of freshly ground black pepper, then pour over the carrots. Mix well, then roast for 30 minutes, stirring halfway through, until the carrots are golden and tender. Leave to cool for 10 minutes.
Meanwhile, tip all the ingredients for the dukkah, apart from the sesame seeds, into the small bowl of a food processor (or use a pestle and mortar). Pulse (or bash) a few times to combine: you want everything to break down but not turn to powder. Transfer to a bowl, stir through the sesame seeds and set aside.
Transfer the cooked carrots to a food processor, add the almond butter, lime juice, chilli flakes and yogurt; whizz until smooth. Spread out into a wide, shallow bowl, sprinkle over a generous amount of dukkah and scatter with the fresh coriander.

Cook’s tip

Dukkah is an aromatic, crunchy mix of seeds, nuts and spices from the Middle East. If you’re short on time, use ready-made Cooks’ Ingredients Dukkah.

Typical values per serving when made using specific products in recipe