Roasted Carrot & Tomato Dip.
Weekend snacking was done right with ragi crackers and delicious, tangy, smoky, sweet and spicy dip. We even used it as a breakfast toast spread the next morning and making this almost every alternate weekend became a tradition. For a long time, hummus was the only thing we explored and loved until Muhammara and this one made it to the list too.
How I make this?
Preheat oven at 180 C. Line a baking tray with parchment paper or grease it with olive oil.
Firstly chop 300 gms baby carrots roughly (with skin). Also wash and pat dry 200 gms cherry tomatoes. Peel 4-5 garlic cloves and keep aside.
In a bowl, mix together chopped carrots, tomatoes and garlic cloves. Now add 1.5 tbsps olive oil, salt to taste, black pepper to taste and red paprika to taste.
Roast them in the pre heated oven for 40 mins or until the carrots turn soft and tender. Take it out from the oven and let it cool to room temperature.
In a food processor or chopper or blender, add the roasted carrots, tomatoes and garlic, add in salt to taste, more paprika, 2 tsp harissa paste or harissa powder spice, 2 tsp pomegranate molasses or pomegranate itself, 7-8 kernels toasted walnuts, 1 tsp sugar or maple syrup, 1 tsp cumin, 1/4 cup coriander leaves, 1 tsp lemon juice and 1 tbsp extra virgin olive oil (more if required).
Churn everything together into a coarse paste. Churn it to a smoother consistency if preferred (add more evoo).
Top it up with chopped coriander leaves, extra virgin olive oil, toasted sesame seeds and paprika.
This can be stored in the refrigerator in an airtight container for upto 5 days.
Enjoy!!!
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Roasted Carrot & Tomato Dip
Ingredients
- 300 Gms Baby carrots
- 200 Gms Cherry Tomatoes
- 4-5 Cloves Garlic
- 1.5 Tbsps Olive oil
- Salt to taste
- Black pepper to taste
- 2 Tsp Harissa paste or powder spice
- 2 Tsp Pomegranate molasses
- 7-8 Kernels Walnuts - toasted
- 1 Tsp Sugar/maple syrup
- 1 Tsp Cumin
- 1/4 Cup Coriander leaves
- 1 Tbsp Extra virgin olive oil or more if required.
- 1 Tsp Lemon juice
- Toasted sesame seeds, EVOO and coriander leaves To garnish
Instructions
- Preheat oven at 180 C. Line a baking tray with parchment paper or grease it with olive oil.
- Firstly chop 300 gms baby carrots roughly (with skin). Also wash and pat dry 200 gms cherry tomatoes. Peel 4-5 garlic cloves and keep aside.
- In a bowl, mix together chopped carrots, tomatoes and garlic cloves. Now add 1.5 tbsps olive oil, salt to taste, black pepper and red paprika to taste.
- Roast them in the pre heated oven for 40 mins or until the carrots turn soft and tender. Take it out from the oven and let it cool to room temperature.
- In a food processor or chopper or blender, add the roasted carrots, tomatoes and garlic, add in salt to taste, more paprika, 2 tsp harissa paste or harissa powder spice, 2 tsp pomegranate molasses or pomegranate itself, 7-8 kernels toasted walnuts, 1 tsp sugar or maple syrup, 1 tsp cumin, 1/4 cup coriander leaves, 1 tsp lemon juice and 1 tbsp extra virgin olive oil (more if required).
- Churn everything together into a coarse paste. Churn it to a smoother consistency if preferred (add more evoo).
- Top it up with chopped coriander leaves, extra virgin olive oil, toasted sesame seeds and paprika.
- This can be stored in the refrigerator in an airtight container for upto 5 days.Enjoy!!!
