6 days Ago By Danielle Alvarez
The inspiration for this dip came from my dear friend, Em. She served this gluten- and dairy-free dip of roasted carrot with sumac and lemon at her daughter’s birthday, and she shared with me how she made it. This is a wonderful item to serve as a starter or snack at a party, or to take to someone else’s event, especially if they have any specific dietary requirements you don’t know about but need to be mindful of.
Judging by how the adults and children were eating this up, it’s definitely an easy win. Serve the dip with these delicious, crunchy, gluten-free seeded crackers and you won’t be able to pull yourself away from the bowl (and you can feel good about it at the same time, too!). Ingredients 6 large peeled carrots 2 tbsp + 1⁄4 cup olive oil, divided salt 11⁄2 tsp sumac 3 garlic cloves (skins left on) 1⁄4 cup tahini 2 tbsp lemon juice 1 tsp finely grated lemon zest black pepper 100g sesame seeds 140g flaxseeds (linseeds) 20g chia seeds 40g gluten-free cornflour 1⁄2 tsp fine sea salt 30ml extra virgin olive oil 2 tsp za’atar 1⁄2 tsp garlic powder 1⁄2 tsp onion powder 190ml boiling water crudites (whatever vegetables look the freshest, such as cucumbers, zucchini, radish, baby capsicum) Method Preheat your oven to 150C fan-forced (170C conventional).
Line a baking tray with baking paper and set aside. Cut each carrot into 5-6 large chunks and toss with 2 tablespoons olive oil, a sprinkle of salt and the sumac. Arrange the carrots on the baking tray and place in the oven.
Roast for about 30 minutes, then put the garlic cloves on the tray next to the carrots and continue roasting until the carrots are tender throughout and the garlic is soft (about 30 minutes). Remove from the oven and allow to cool. Once cooled, remove and discard garlic skins.
Combine the garlic, carrots, tahini, lemon juice and zest, and the remaining 1⁄4 cup of olive oil with a pinch of salt and black pepper in the bowl of a food processor or blender. Process until mostly smooth, and taste and adjust for seasoning. Set aside.
Combine all the ingredients in a mixing bowl and pour the boiling water over the top. Stir to combine and allow to sit for 10 minutes. Prepare two baking sheets lined with baking paper.
Divide the now thickened seeded batter between the trays and spread out to about 4-5mm thick. Cook for about 45-60 minutes until the cracker sheets are completely crisp. Allow to cool, then break into bite-sized pieces.
The crackers can be stored in an airtight container for several days. Serve the roasted carrot dip with the crackers and crudites..
