Carrot and coriander dip
Try this easy carrot and coriander dip as a starter for your next celebration. It's packed with irresistible flavour.
Note: + cooling time
- 6 medium carrots, coarsely chopped
- 1 tbs olive oil
- 1 tbs harissa paste
- 1 tsp ground cumin
- 1 tsp ground paprika
- 4 small pieces pita bread
- 1/2 cup (140g) Greek-style yoghurt
- 1/4 cup chopped coriander
- Greek-style yoghurt, extra, to serve
- 1 tbs pepitas (pumpkin seeds), toasted
- 2 tbs pomegranate seeds
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Arrange the carrot on 1 lined tray. Drizzle with oil. Add the harissa, cumin and paprika and toss to coat. Roast, turning occasionally, for 50 mins or until the carrot is very tender. Set aside to cool.
Meanwhile, place the pita bread on the remaining lined tray. Spray with olive oil spray and season. Bake, turning halfway through cooking, for 5 mins or until crisp. Set aside to cool. Break into large pieces.
Place the carrot, yoghurt and coriander in a food processor and process until smooth. Transfer to a serving bowl. Season. Top with extra yoghurt. Sprinkle with pepitas and pomegranate. Serve with pita bread.