The lemoniness of this dip depends on the lemons you happen to find, as some have a stronger flavour than others, but it adds a great flavour balance to this dip, which is packed with antioxidants from the carrots, the anti-inflammatory benefits of extra virgin olive oil and some protein from the yoghurt and tahini.
Makes 1½ cups
500 g (1 lb 2 oz) baby Dutch carrots, coloured ones if you can find them
60 ml (2 fl oz/¼ cup) olive oil, plus extra for roasting
70 g (2½ oz/¼ cup) Greek-style yoghurt
65 g (2½ oz/¼ cup) tahini
1 teaspoon ground cumin
juice and zest of 1 lemon
crackers, to serve
Preheat the oven to 180°C (350°F).
Scrub and trim the carrots and if they’re thick, slice them in half lengthways, then spread them out on a baking tray, drizzle with a little extra olive oil and season with salt.
Roast in the oven until soft and starting to turn dark golden on the edges. Set aside to cool.
Put the cooled carrots into the bowl of a food processor and pulse until finely chopped. Add the yoghurt, tahini, cumin and lemon juice and zest and pulse again until combined. With the motor running, drizzle the olive oil into the carrots and process for 30–40 seconds or until the dip comes together and looks creamy and smooth.
Season to taste and serve with crackers. from Better Brain Food pg 199