Roasted carrot dip
TM6 TM5 TM31

Roasted carrot dip

2.5 (15 ratings)

Ingredients

  • 400 g carrots, cut into pieces (2 cm)
  • 30 g honey
  • 30 g olive oil
  • 1 orange, zested and juiced
  • 1 fennel bulb (approx. 130 g), fronds trimmed, cut into quarters
  • ½ tsp caraway seeds
  • ¼ tsp grated nutmeg
  • 2 tsp sweet paprika
  • 1 - 1 ½ tsp sea salt flakes, to taste
  • 60 g tahini
  • 80 g Greek yoghurt
  • 100 g water

Nutrition
per 600 g
Calories
4390.3 kJ / 1049.3 kcal
Protein
24 g
Carbohydrates
110 g
Fat
64 g
Saturated Fat
9 g
Fibre
24.8 g
Sodium
2777.6 mg

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