In this dip, it works magic with the sweetness of roasted carrots - smooth, savoury, with a hint of surprise.
Perfect with toasted flatbreads, crackers and crisp vege sticks.
Prep time 10min
Cooking time 20min
Skill Easy
Makes 300g (approx)
Ingredients
400g carrots, peeled, cut into bite-sized pieces
2 cloves garlic
1 onion, sliced
2 Tbsp white miso paste
4 Tbsp oil
1 lemon, juice
2 tsp toasted sesame seeds
50g unsweetened yoghurt
50g fresh coriander, roughly chopped
Extra virgin olive oil to finish
To serve - toasted flatbread, crackers and or vege sticks
Method
Preheat the oven to 180°C fan-bake (200°C).
Toss the carrots, garlic and onion with the 2 Tbsp oil and 1 Tbsp miso paste.
Spread on a baking tray and roast for 20 minutes or until tender and slightly caramelised.
Add the roasted vegetables to the bowl of a blender or food processor, add 1 tsp lemon juice and remaining miso paste. Drizzle in the remaining oil and continue blending until coarse texture occurs. Spoon into a suitable sized serving dish.
Whisk together the yoghurt with the coriander (leaving some for garnishing), a pinch of salt and a little extra virgin olive oil.
Spoon this in the centre of the carrot dip, sprinkle over the sesame seeds and remaining coriander.
Enjoy with toasted flatbreads and vege sticks.
