Roasted Carrot Dip With Homemade Flatbreads

Prep Time
Cook Time
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"From one of our national supermarkets and their monthly magazine hand out."

Original recipe yields 4 servings


  • Serving Size: 1 (236.8 g)
  • Calories 285.8
  • Total Fat - 9.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 1.1 mg
  • Sodium - 383.7 mg
  • Total Carbohydrate - 44.3 g
  • Dietary Fiber - 5.2 g
  • Sugars - 11.9 g
  • Protein - 7.7 g
  • Calcium - 96 mg
  • Iron - 1.4 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 160C.

Step 2

Place the carrot, onion, coriander root and oil in a large roasting pan and sprinkle with cumin and paprika and season and toss to combine.

Step 3

Roast for 30 minutes or until carrot is very tender and then set aside to cool.

Step 4

Increase oven to 200C.

Step 5

To make the flatbreads, lightly grease a baking tray.

Step 6

Combine flour and salt in a bowl and make a well in the centre and then our to water and oil into the well and stir to combine.

Step 7

Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.

Step 8

Divide the dough into 4 even sized portions.

Step 9

Roll 1 dough portion out to a 15 cm disc, about 2mm thick.

Step 10

Brush with extra oil and sprinkle with one quarter of the dukkah and place on the prepared tray and repeat with remaining dough portions and dukkah.

Step 11

Bake for 10 minutes or until light golden and crisp.

Step 12

Place the cooled carrot mixture in a food processor and add the yoghurt, tahini, lemon juice and honey and process until smooth, tasting and season.

Step 13

Place the carrot dip in a small bowl on a serving platter and drizzle with a little extra oil and sprinkle with extra paprika and coriander leaves and serve with the flatbreads and lemon wedges.

Tips & Variations

No special items needed.