Spiced Roasted Carrot, Almond and Yoghurt Dip
Photography by Aaron McLean.
INGREDIENTS
400 grams carrots, peeled
1 teaspoon ground coriander
½ teaspoon each ground turmeric and cinnamon
2 tablespoons olive oil
sea salt and freshly ground pepper
To finish
½ cup whole, skin on almonds, roasted
1 x 400 gram tin cooked white cannellini beans, drained and rinsed
1 clove garlic, crushed
2 teaspoons grated fresh ginger
¼ cup plain yoghurt plus extra for garnish
METHOD
Preheat the oven to 180˚C.
Roughly chop the carrots and combine with the spices and olive oil in a baking dish. Season and roast for 25 minutes until tender. Add a little water to the pan if needed to stop the spices from burning.
Scrape the carrots, along with the oil and spices in the bottom of the baking dish, into a food processor. Add the beans, garlic, ginger and yoghurt, season and process until well combined. Add the almonds and pulse 2-3 times to make a coarsely textured dip. Transfer to a serving dish and garnish with extra yoghurt if desired. Makes about 2 cups
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.