Roasted carrot and sumac dip with sesame crackers

Name: Roasted carrot and sumac dip with sesame crackers
Cook time: 1 h 30 min
Yield: 4 - 6 as a snack
Cuisine: Modern Australian
Ingredients: 6 large peeled carrots; 2 tbsp + ¼ cup olive oil, divided; salt; 1½ tsp sumac; 3 garlic cloves (skins left on); ¼ cup tahini; 2 tbsp lemon juice; 1 tsp finely grated lemon zest; black pepper

Danielle Alvarez

November 15, 2024

Serve the dip with fresh crudites and these gluten-free seeded crackers.William Meppem

easyTime:1-2 hoursServes:4 - 6 as a snack

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

For the dip

6 large peeled carrots
2 tbsp + ¼ cup olive oil, divided
salt
1½ tsp sumac
3 garlic cloves (skins left on)
¼ cup tahini
2 tbsp lemon juice
1 tsp finely grated lemon zest
black pepper

For the crackers

100g sesame seeds
140g flaxseeds (linseeds)
20g chia seeds
40g gluten-free cornflour
½ tsp fine sea salt
30ml extra virgin olive oil
2 tsp za’atar
½ tsp garlic powder
½ tsp onion powder
190ml boiling water

To serve

crudites (whatever vegetables look the freshest, such as cucumbers, zucchini, radish, baby capsicum)

Method

Carrot dip

Step 1
Preheat your oven to 150C fan-forced (170C conventional). Line a baking tray with baking paper and set aside.
Step 2
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 and place in the oven. Roast for about 30 minutes, then put the garlic cloves on the tray next to the carrots and continue roasting until the carrots are tender throughout and the garlic is soft (about 30 minutes). Remove from the oven and allow to cool.
Step 3
Once cooled, remove and discard garlic skins. Combine the garlic, carrots, tahini, lemon juice and zest, and the remaining ¼ cup of olive oil with a pinch of salt and black pepper in the bowl of a food processor or blender. Process until mostly smooth, and taste and adjust for seasoning. Set aside.

Crackers

Step 1
Combine all the ingredients in a mixing bowl and pour the boiling water over the top. Stir to combine and allow to sit for 10 minutes. Prepare two baking sheets lined with baking paper. Divide the now thickened seeded batter between the trays and spread out to about 4-5mm thick.
Step 2
Cook for about 45-60 minutes until the cracker sheets are completely crisp. Allow to cool, then break into bite-sized pieces. The crackers can be stored in an airtight container for several days.