About this recipe:Carrot dip may sound unusual, but this Mediterranean-style blend is a perfect balance of sweet and spicy, and a nice change of pace from houmous. It's delicious with pitta bread.
450g carrots, peeled and thinly sliced
3 cloves garlic, thinly sliced
1 (5cm) piece fresh ginger, peeled and thinly sliced
3/4 teaspoon salt, divided
100g apricot jam or preserves
2 tablespoons fresh lemon juice
4 teaspoons toasted sesame oil
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Put carrots, garlic, ginger and 1/4 teaspoon salt in a large saucepan. Add 475ml of water to cover. Bring to the boil; reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander and cayenne. Process until almost smooth.