Spiced Roasted Carrot, Almond and Yoghurt Dip

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


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


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