Roasted Carrot Spread with North African Spices

Roasted Carrot Spread with North African Spices

This bright and flavorful dip is made of carrots, yogurt, olive oil, tahini, and spices—all super foods in their own rights. Together they form a stunning spread that's full of the flavors of North Africa—smoked paprika, cumin, coriander, fennel, cinnamon, and more. Serve it with crackers, vegetables, or pita bread for scooping or add it to a Middle Eastern mezze platter. This recipe is from one of my latest books, The Nutri-Blender Recipe Bible.

Course Appetizer Recipes

Cuisine African

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 51kcal

Author Robin Donovan

Ingredients

4 large carrots scrubbed and cut into 1/2-inch thick rounds
4 tablespoons olive oil divided
1 tablespoon whole coriander seeds
2 teaspoons whole cumin seeds
1 teaspoon fennel seeds
½ teaspoon kosher salt divided
Freshly ground black pepper
¼ cup plain yogurt
3 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
¼ to ½ teaspoon cayenne

Instructions

Preheat the oven to 400ºF.
In a large bowl, combine the carrots, 2 tablespoons of the olive oil, the coriander seeds, cumin seeds, fennel seeds, ¼ teaspoon salt, and pepper and toss to coat well. Transfer the mixture to a rimmed baking sheet and spread the carrots out into a single layer. Roast in the preheated oven for about 30 minutes, until the carrots are tender and beginning to brown. Remove from the oven and let cool for a few minutes.
In the jar of the nutri-blender, combine the remaining yogurt, lemon juice, tahini, smoked paprika, cinnamon, cayenne, and the remaining ¼ teaspoon salt and 2 tablespoons olive oil . Add the carrots and blend for about 30 seconds, until the mixture is smooth and well combined. If necessary, scrape down the sides of the jar and blend again until well combined. Serve immediately or store, covered, in the refrigerator for up to a week. Bring to room temperature before serving.

Nutrition