Free-from Roast Carrot & Cumin Dip with Breadsticks

Free-from Roast Carrot & Cumin Dip with Breadsticks

Time about 1 hour
easy
Dinner plate and cutlery Serves 2

Perfect for the buffet table or a healthy snack to take into work, this free-from recipe is a sure winner.

Ingredients

FOR THE BREADSTICKS:

FOR THE DIP:

  • 400g organic carrots, peeled and chopped into thin slices
  • 1 tsp cumin seeds
  • 2 cloves garlic - whole with skin on (or garlic oil if low FODMAP)
  • 30ml olive oil, plus more for drizzling
  • 200g chickpeas
  • Juice of 1 lemon
  • Salt and black pepper
How to make
  1. Turn the oven on at 220°C, 200°C fan, gas mark 7.

  2. Add the carrot slices, cumin seeds and whole garlic cloves to a baking tray and drizzle with olive oil, shaking the tray to coat everything in the oil.

  3. Place in the heating oven for around 20-25 minutes until soft and golden.

  4. Before starting the breadsticks line a large baking tray, or grease it.

  5. Put the dry ingredients into a bowl and stir well to combine.

  6. Add the liquid ingredients and bring together into a dough using your hands (don't overwork as sticks will crack).

  7. Remove cherry tomato-sized pieces of dough from the bowl and roll into a ball.

  8. Using the palm of your hand roll the ball out into a long thin stick - I make them around 30cm or to fit my baking tray.

  9. Gently move them to the prepared tray and continue until all the dough is used up.

  10. Sprinkle with seeds (not sesame if you're avoiding all allergens) or herbs if you like.

  11. Add to the oven with the carrots (give then a poke to check if they are soft) and bake for around 10-15 minutes depending upon how hard you like them (the longer you leave them, the harder they'll get).

  12. Once you are happy that the carrots are soft and the breadsticks are hard, remove everything from the oven.

  13. Allow the carrot mix to cool a little before peeling the garlic cloves and discarding the 'skin' leaving the soft inside.

  14. Put the carrots, seeds, garlic (minus skin), 30g olive oil, 200g chickpeas and juice of lemon into a small food processor or blender and combine until smooth Season to taste and serve. Or store in the fridge for up to 3 days in a sealed container.

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