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Prep time
10 minutes
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Cook time
45 minutes
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Makes
1 cup
Author Notes
For me, the perfect lunch is quite simple. Give me some pita and a hearty hummus or purée and I couldn’t be more content. In this carrot-based spread, aromatic spices add savoriness and depth without overshadowing the sweet simplicity of the roasted carrots.
It’s the perfect condiment to make early in the week and use with sandwiches, salads, grain bowls, or enjoy on its own with flatbread and a hearty glug of your best olive oil.
Feel free to replace carrots with 3/4 lb of whatever root vegetable you’ve got on hand. —Anna Claire
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Ingredients
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4
Carrots, large
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3 tablespoons
Olive Oil, plus extra for drizzling
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60 grams
Greek Yogurt, plain
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1/2 teaspoon
Turmeric
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1/4 teaspoon
Cumin
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1/8 teaspoon
Cayenne Pepper
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1 dash
Cinnamon
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salt, to taste
Directions
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Preheat oven to 425°F
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Place carrots on a baking sheet and drizzle with 1 tbsp of olive oil
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Toss carrots with a pinch of salt and roast for 45 minutes or until carrots are easily pierced through with a fork
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While carrots cool, heat 2 tbsp of olive oil in a skillet over medium heat
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Add spices and cook until fragrant
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Immediately, remove spices from heat and place carrots, spices, and remaining ingredients in a food processor
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Blend until smooth an taste to adjust salt as desired
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Top with an extra drizzle of olive oil before serving
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Note: this is best served chilled, so store in an airtight container in the refrigerator for at least 2 hours before serving.
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