Roasted Carrot Dip With Homemade Flatbreads

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.