Roasted carrot dip

Roasted carrot dip

2.9 18 ratings

Prep. 15 min

Total 1 h

600 g

Ingredients

carrots cut into pieces (2 cm)
400 g
honey
30 g
olive oil
30 g
orange zested and juiced
1
fennel bulb (approx. 130 g), fronds trimmed, cut into quarters
1
caraway seeds
½ tsp
grated nutmeg
¼ tsp
sweet paprika
2 tsp
sea salt flakes to taste
1 - 1 ½ tsp
tahini
60 g
Greek yoghurt
80 g
water
100 g

Difficulty

easy

Nutrition per 600 g

Sodium 2777.6 mg

Protein 24 g

Calories 4390.3 kJ / 1049.3 kcal

Fat 64 g

Fibre 24.8 g

Saturated Fat 9 g

Carbohydrates 110 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Show all

Muhamara dip

30 min

Achcharu (pickle)

48 h 30 min

Lebanese-style hommus

13 h 15 min

Dairy free tzatziki

24 h 5 min

Dairy free béchamel

10 min

Avo and egg spread

35 min

Nut and seed butter

10 min

Jalapeño honey butter

15 min

Barbecue sauce

1 h 40 min

Baba ghanoush

1 h

Guacamole with mango

10 min

Gochujang chilli hollandaise

15 min

Show all