August 31, 2016
Dips, Breads, Snacks,
Dairy, Vegetables, Carrot, Appetizers, Onions, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Food Processor, Oven Roast, Vegetarian, Make it from scratch, Flatbread, Kosher Dairy more
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"From one of our national supermarkets and their monthly magazine hand out."
Preheat oven to 160C.
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.
Roast for 30 minutes or until carrot is very tender and then set aside to cool.
Increase oven to 200C.
To make the flatbreads, lightly grease a baking tray.
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.
Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
Divide the dough into 4 even sized portions.
Roll 1 dough portion out to a 15 cm disc, about 2mm thick.
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.
Bake for 10 minutes or until light golden and crisp.
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.
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.
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