Ingredients
- 2 Lebanese bread rounds
- 3 large carrots, peeled, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1/3 cup Tamar Valley Greek Style Yoghurt
- 2 tablespoons finely chopped fresh coriander leaves
- Extra virgin olive oil, to serve
- Extra smoked paprika, to serve
Directions
- Step 1 Preheat oven to 200°C/180°C fan-forced. Place bread on a large baking tray. Bake for 5 minutes or until golden and crisp. Break bread into bite-sized pieces.
- Step 2 Meanwhile, bring a saucepan of water to the boil over high heat. Cook carrot for 7 to 10 minutes or until soft. Drain. Cool for 5 minutes.
- Step 3 Place carrot, cumin, paprika, lemon juice and yoghurt in a food processor. Process until smooth. Transfer to a bowl. Season with salt and pepper. Stir in coriander.
- Step 4 Drizzle dip with oil and sprinkle with extra paprika. Serve warm or cold with crisps.
Recipe courtesy of www.taste.com.au
Serving size 4