3 large carrots
2 tablespoons of light tahini
Soy sauce, cumin, smoked paprika and pepper to taste
2 tablespoons of finely chopped fresh coriander
1. Heat the oven to 200°C
2. Wash the carrots (no need to peel), chop into large pieces, wrap them in aluminium foil and bake for around 30 minutes (or until soft) opening the bag towards the end to let some of the steam out
3. Let them cool and then put them in a bowl and mash (or blend in a food processor)
4. Add soy sauce, tahini and spices to taste
5. Stir in the coriander
6. Eat! (can be used as a dip, also works well as a spread)
N.B This recipe also works nicely with parsnips and beetroot, though I usually balance the sweetness with a squeeze of lemon juice and some chilli.
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