Roasted Carrot Dip With Homemade Flatbreads Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and chop the carrots into small pieces. Toss them with olive oil, salt, and pepper.
• STEP 3.Spread the carrots on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 4.In a food processor, combine the roasted carrots, garlic, lemon juice, cumin, paprika, and tahini. Blend until smooth and creamy.
• STEP 5.Taste and adjust the seasoning if needed.
• STEP 6.To make the flatbreads, combine flour, yeast, salt, garlic powder, dried herbs, and warm water in a mixing bowl. Knead the dough until smooth and elastic.
• STEP 7.Cover the dough with a clean kitchen towel and let it rise for about 1 hour, or until it doubles in size.
• STEP 8.Divide the dough into small balls and roll them out into thin circles.
• STEP 9.Heat a non-stick pan over medium heat and cook the flatbreads for about 2 minutes on each side, or until they are golden brown and puffed up.
• STEP 10.Serve the roasted carrot dip with the homemade flatbreads and enjoy!

Cooking Tips

• You can add a pinch of chili powder or cayenne pepper to the roasted carrot dip for a spicy kick.
• If the flatbreads are sticking to the pan, lightly brush them with olive oil before cooking.
• You can store the roasted carrot dip in an airtight container in the refrigerator for up to 3 days.
• The flatbreads can be stored in a ziplock bag or wrapped in foil at room temperature for up to 2 days.

Storage and Serving

• Store the roasted carrot dip in an airtight container in the refrigerator for up to 3 days.
• Serve the dip with the homemade flatbreads as an appetizer or light lunch.
• You can also serve the dip with fresh vegetables, pita bread, or crackers.