Reader Feedback: “Our whole family loves this dip! My daughter came up with the idea to leave some of the dip in the bowl when it’s made and to shred a cooked chicken breast (Reverse+Speed 5 / 5 seconds) for a tasty lunch idea. It’s a great way to clean the bowl!” – Sue
No: Gluten / Dairy / Egg / Nuts
carrots – 300g, roughly chopped
garlic cloves – 10g, peeled
cumin – 1 Tbsp, ground
olive oil – 30g
salt – 1 tsp
tahini paste – 50g
lemon juice – 10g, fresh
Pre-heat oven to 180C and line baking tray with baking paper
Add carrots (300g), garlic (2), cumin (1 Tbsp), olive oil (20g only) and salt (1 tsp) to the bowl. Chop Speed 4 / 4 seconds.
Pour carrot mix onto prepare tray. Be sure to use your spatula to get the oil / spice off the wall of the bowl.
Bake for approx. 30 minutes. Keep an eye on it – it should be soft, but not burnt. Keeping the carrot mix close together on the tray will help with this. Adjust oven temperature / cooking time accordingly.
Add the baked ingredients to the bowl, with remaining olive oil (10g), tahini (50g) and lemon juice (10g). Speed 4 / 10 seconds, or to preferred consistency.
You can serve this delicious dip as warm or cold.
Optional: Add a handful of sultanas and / or pine nuts and mix on Reverse+Speed 4 / 10 seconds.