Spiced Roasted Carrot, Almond and Yoghurt Dip

, from Issue #38, page 89. September, 2015
Photography Aaron McLean.
    Spiced Roasted Carrot, Almond and Yoghurt Dip

    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

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