The inspiration for this dip came from my dear friend, Em. She served this gluten- and dairy-free dip of roasted carrot with sumac and lemon at her daughter’s birthday, and she shared with me how she made it. This is a wonderful item to serve as a starter or snack at a party, or to take to someone else’s event, especially if they have any specific dietary requirements you don’t know about but need to be mindful of.
Judging by how the adults and children were eating this up, it’s definitely an easy win. Serve the dip with these delicious, crunchy, gluten-free seeded crackers and you won’t be able to pull yourself away from the bowl (and you can feel good about it at the same time, too!). Ingredients 6 large peeled carrots 2 tbsp + 1⁄4 cup olive oil, divided salt 11⁄2 tsp sumac 3 garlic cloves (skins left on) 1⁄4 cup tahini 2 tbsp lemon juice 1 tsp finely grated lemon zest black pepper 100g sesame seeds 140g flaxseeds (linseeds) 20g chia seeds 40g gluten-free cornflour 1⁄2 tsp fine sea salt 30ml extra virgin olive oil 2 tsp za’atar 1⁄2 tsp garlic powder 1⁄2 tsp onion powder 190ml boiling water crudites (whatever vegetables look the freshest, such as cucumbers, zucchini, radish, baby capsicum) Method Preheat your oven to 150C fan-forced (170C conventional).
Line a baking tray with baking paper and set aside. Cut each carrot into 5-6 large chunks and toss with 2 tablespoons olive oil, a sprinkle of salt and the sumac. Arrange the carrots on the baking tray.
