ROASTED CARROT DIP: 2 WAYSSaturday, November 12, 2016
"If we were not supposed to eat midnight snacks why is there a light in the fridge?"
There is nothing quite like a crudites platter. When I was a kid I used to buy a Mark's & Spencer Crudites lunch quite often on shopping trips with my Mum (second only to their egg and cress sandwiches!)
I love a good hummus with my crunchy veggies but I wanted to try and add a few extra dips to my repertoire, especially as we head into the festive party period.
I started with a base of fabulous roasted carrots and garlic. I played with lots of different flavour combos but the two I give you today were hands down my favourites.
ROASTED CARROT DIPS
WHAT YOU NEED: Makes 1 batch
- 140 g carrots
- 1 garlic clove
- olive oil
- sea salt & black pepper
WHAT YOU DO
Preheat the oven to 400 F. Peel & top and tail the carrots. Cut the carrots into even size pieces about the thickness of your thumb. Toss in a little oil and season with salt and pepper. Place the carrots in the oven for 40 minutes, turning about half way through cooking. 20 minutes into the roasting time thrown the garlic onto the tray. Remove and allow to cool.
SRIRACHA & LIME DIP
Place 140 g carrots and 1 peeled garlic clove into a blender with 1 tsp. sriracha, 1 tsp, sweet chilli sauce, juice of 1/2 lime and 1 tsp. olive oil. Blitz till smooth.
CHILLI, FENNEL & LEMON DIP
Place 140 g carrots and 1 peeled garlic clove into a blender with juice of 1 lemon, 1 tsp dried chili places, 1 tsp fennel seeds and 1 tsp. olive oil. Blitz till smooth.