Created by ImPat on August 31, 2016
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.