Roasted carrot dip

Roasted carrot dip

2.8 17 ratings

Prep. 15 min

Total 1 h

600 g

Ingredients

carrots cut into pieces (2 cm)
400 g
honey
30 g
olive oil
30 g
orange zested and juiced
1
fennel bulb (approx. 130 g), fronds trimmed, cut into quarters
1
caraway seeds
½ tsp
grated nutmeg
¼ tsp
sweet paprika
2 tsp
sea salt flakes to taste
1 - 1 ½ tsp
tahini
60 g
Greek yoghurt
80 g
water
100 g

Difficulty

easy

Nutrition per 600 g

Sodium 2777.6 mg

Protein 24 g

Calories 4390.3 kJ / 1049.3 kcal

Fat 64 g

Fibre 24.8 g

Saturated Fat 9 g

Carbohydrates 110 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Caramelised fennel and ricotta tarts with Parmesan crisps

2 h 30 min

Hommus

15 min

Beetroot salad

10 min

Basil pesto

10 min

Hommus dip

5 min

Cauliflower and sweet potato lasagne

1 h 35 min

Basic vegetable stock

1 h

Orange, hazelnut and coconut balls

2 h 10 min

Raw cauliflower tabouli

30 min

Classic mushroom risotto

30 min

Beetroot, Parmesan and cashew dip

5 min

Minestrone

40 min