Carrots sprinkled with smoked paprika, cumin, garlic cloves, salt and pepper roasted low and slow until soft, then blended with a squeeze of lemon juice create this simple yet delicious dip. Perfect with our Rosemary & Thyme chips!
3 Garlic Cloves
1tsp Smoked Paprika
3tsp Olive Oil
Salt & Pepper
Chop your carrots in into even chunks, half length ways and then quarter them. Place the chopped carrots in your roasting tray and drizzle enough oil to cover. Then coat generously with smoked paprika, cumin, salt and pepper. Add your garlic cloves to the tray, keeping the shell on them as this will help them stay soft and turn sweet.
Roast on a medium-low heat for approx 1.5-2 hours. Your carrots should have reduced in size and caramelised, and will be ready when they are soft to the core.
Remove from oven and allow to cool.
Remove your garlic from its shell and add to a blender with the carrots, any juices from the baking tray and and a good squeeze of lemon. Blend until your desired consistency is achieved. Time to add into a serving bowl and top with parsley and sprinkle of pepper.