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

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!