Carrot, butterbean and caraway dip

Name: Carrot, butterbean and caraway dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 8-10
Cuisine: Greek recipes
Ingredients: 500g carrots, sliced into 5mm discs; 75ml olive oil, plus extra to drizzle; Juice ½ orange; 2tsp caraway seeds; ½ tsp cumin seeds; ½ tsp coriander seeds; 1 garlic clove, peeled; Pinch sugar; 400 tinned butterbeans, drained and rinsed; Lemon juice to taste; 2-3 tbsp dukkah

Easy
March 2018

Easy
March 2018

Serves 8-10
Hands-on time 15 min, oven time 15-20 min

”The brilliant orange of this dip is wonderful and the taste is gentle and fragrant. We love it topped with crunchy dukkah and served with grilled flatbread.” – Jane Muir, founder of Mildreds

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Nutrition: per serving

Calories: 111kcals,
Fat: 6.6g (0.9g saturated)
Protein: 2.9g
Carbohydrates: 7.7g (3.4g sugars)
Fibre: 4.6g
Salt: 0.1g

Nutrition: per serving

Calories: 111kcals,
Fat: 6.6g (0.9g saturated)
Protein: 2.9g
Carbohydrates: 7.7g (3.4g sugars)
Fibre: 4.6g
Salt: 0.1g

For 10

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Ingredients

500g carrots, sliced into 5mm discs
75ml olive oil, plus extra to drizzle
Juice ½ orange
2tsp caraway seeds
½ tsp cumin seeds
½ tsp coriander seeds
1 garlic clove, peeled
Pinch sugar
400 tinned butterbeans, drained and rinsed
Lemon juice to taste
2-3 tbsp dukkah

Method

Heat the oven to 180°C/160°Cfan/gas 4. Line a baking tray with non-stick baking paper.
In a bowl, toss the carrot slices with a drizzle of olive oil, the orange juice and a pinch of salt. Spread over the baking tray and roast for 15-20 minutes or until tender. Remove and allow to cool slightly.
Toast the spices in a dry frying pan over a gentle heat for a couple of minutes, stirring, until they release their aroma. Remove from the heat, then grind in a pestle and mortar or spice grinder.
Blend the carrots and spices with the remaining ingredients, except the dukkah, in a blender or food processor until smooth. Transfer to a bowl, drizzle with olive oil and sprinkle with dukkah to serve.