Roasted Carrot Dip with Za'atar Pita Bread
Roasted carrot dip with za'atar pita bread is packed full of flavour and easy to make.
Servings: 8 people
Ingredients
Roasted Carrot Dip
- 4 large carrots
- 4 tbsp tahini
- 4 cloves garlic
- 6 tbsp olive oil
- 4 tbsp toasted pumpkin seeds, to serve
Za'atar Pita Bread
- 4 wholemeal flatbreads
- 4 tbsp za'atar
- 4 tsp olive oil
- 1 tsp sea salt
Instructions
Roasted Carrots
- Preheat oven to 200℃ and line a tray with baking paper.
- Wash and cut carrots. Toss in 2 tbsp of the olive oil and sprinkle with sea salt.
- Arrange the chopped carrots flat on the tray and roast for about 40 minutes until tender when pierced with a knife.
- Remove from the oven and set aside to cool for 10 minutes.
- Place the coked carrots in a bowl and blend them with a handheld mixer, together with the tahini and garlic until the mixture is a smooth puree.
- Season with salt and pepper to taste. Add more garlic if you wish.
- Serve in a shallow bowl, drizzled with the remaining olive oil and toasted pumpkin seeds.
- If not using immediately, refrigerate and bring to room temperature before serving.
Za'atar Pita Bread
- Preheat oven to 180℃.
- Line 3 trays with baking paper and arrange the pita bread on top. You may wish to cut them in half so that they fit on your tray.
- Brush the pita bread with a little olive oil, then sprinkle the za'atar and salt on top.
- Cook the pita bread for about 10 minutes until the bread has darkened a little and crisped up.
- Remove from the oven. When cool enough to hold, break the pita bread into pieces.
- Serve alongside the roasted carrot dip.
Notes
The roasted carrot dip can be served warm or cold. It will keep in an airtight container in the fridge for up to a week.
The toasted pita bread will keep in an airtight container in a cool dry place for up to a week.