Connie  |  Jun 25, 2021

It's not humus!

Am delighted to have found such a tasty and rather simple dip that mixes up my starter platters (thanks Ottolenghi). I love the flavor combo of carrot & orange, the sweet and spicy twist and the softness of the carrots that is in contrast to the crunch of the pistachios. YUM!


Ingredients (4-6 people as a starter)
2-3 tbsp olive oil
1 kg carrots (peeled and cut into 1cm chunks)
200ml veggie bouillon
zest of 1 organic orange
2 garlic cloves, crushed
1-2 tsp harissa paste 
200g greek yoghurt
zest of 1 lemon and 2 tbsp lemon juice
a good handful of pistachios roughly chopped or toasted pine nuts
salt and black pepper
1. Add 3 tbsp of olive oil to a large sauté pan and preheat to a medium to high heat. Add the carrots and sauté for about 10 minutes until they get some color, stir frequently. 
2. Add the veggie bouillon and reduce the heat to medium. Cover with a lid and simmer for about 15-20 minutes until the carrots are soft.
3. Meanwhile mix the yoghurt, lemon juice, 1/2 lemon zest and a bit of coarse sea salt and pepper and store in the fridge.
4.Remove the carrots from the pan and add them to a food processor with two good pinches of sea salt and mix briefly to form a coarse texture. You can also mash the carrots with a fork. Leave to cool.
5. Once the carrots are cool, add Harissa, orange zest,  zest of 1/2 a lemon and pepper. Stir and season to taste.
6.Spread the yoghurt on a serving platter and spoon the carrot mix on top. Sprinkle with pistachios and serve with warm pita bread.
Tip: If you have left over oven roasted carrots or sweet potatoes (they are yum too), you can use these as a base for this dip! (start from point 4.)
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