Roasted Spiced Carrot Dip

Ingredients

• 1kg carrots, peeled, cut into 3cm pieces
• 1 onion, thinly sliced
• 3 garlic cloves, bruised
• 5cm piece (25g) ginger, chopped
• 1/4 cup (60ml) olive oil
• 1/4 cup firmly packed (60g) brown sugar
• 2 tbs apple cider vinegar
• 1 long red chili, thinly sliced
• 1 tsp each ground cinnamon and ground coriander
• 2 star anise, coarsely crushed
• 250g sour cream
• Nigella seeds, dill sprigs, baby amaranth leaves (optional) and corn chips, to serve

Directions

1. Preheat the oven to 200°C. Grease a baking tray and line with baking paper.


2. To make the dip, place carrot, onion, garlic, ginger, oil, sugar, vinegar, chili, cinnamon, coriander, and star anise in a bowl and toss to combine. Transfer to the prepared tray and cover loosely with foil. Roast for 1 hour or until carrot is almost tender. Uncover and roast for a further 45 minutes or until the carrot mixture is caramelized and carrot is soft.


3. Transfer hot carrot mixture to a food processor with sour cream and blend until smooth. Transfer to a bowl, cover surface directly with plastic wrap, and chill for at least 1 hour or until completely cooled.


4. Spoon dip into a serving bowl, scatter with nigella seeds, dill, and amaranth if using. Serve with corn chips.

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