Carrot, cumin and sunflower seed dip
Move over houmous – there’s a new kid on the block. This moreish dip is slightly sweet, subtly spiced and makes a fabulous nibble.
Watch the video and then have a go at making it yourself with the full recipe, down below.
Hands-on time 15 min, oven time 30 min
For the dip
- 4 medium carrots, quartered lengthways
- 1 tbsp cumin seeds
- 2 unpeeled garlic cloves
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 2 small preserved lemons (from the international food section of large supermarkets), roughly chopped
- 3 tbsp sunflower seeds, plus extra to serve
- 150ml Skyr natural yogurt
- Juice ½ lemon
For the spiced flatbreads
- 4 flatbreads
- 1 tbsp olive oil
- 2 tsp sumac (from the spice aisle of major supermarkets)
- Heat the oven to 180C/160C fan/gas 4. Spread the carrots out on a large baking tray, add the cumin seeds and garlic cloves, drizzle over 1 tbsp of the olive oil and season well, then toss together.
- Roast for 20 minutes, then mix in the preserved lemon and sunflower seeds and roast for a further 10 minutes or until the carrots are completely tender. Leave to cool for 5 minutes.
- Squeeze the garlic from the skins, then scrape everything from the tray into a blender or food processor. Add the Skyr natural, lemon juice, the remaining olive oil and 3 tbsp of water, then whizz until smooth. Season to taste, then transfer to a serving dish and top with a drizzle more of oil and a few extra sunflower seeds.
- For the flatbreads, mix the sumac and olive oil, brush over the flatbreads, then put on a baking sheet in the oven for 5 minutes until crisp. Break into bite-size pieces, then serve alongside the dip.