Moroccan Spiced Roasted Carrot Dip

I love making dips to dollop onto salads and nourish bowls or to serve with crudities. Hummus is my go-to but I was recently entertaining a friend who is following the low FODMAP diet and avoiding chickpeas so I was inspired to get creative and devised this recipe for Moroccan Spiced Roasted Carrot Dip. It's a thick, chunky dip which is packed full of flavour and really captures the essence of Moroccan spices.

Three great health benefits: good source of fibre, good source of antioxidants, boosts immunity 

Makes approx 1 & 1/2 cups
Keeps for a couple of days refrigerated in an airtight container

Ingredients:
3 tbsp olive oil
1 lb carrots, washed and chopped
Juice of half a lemon
1 tbsp tahini
1 tsp harissa paste
1/2 tsp ground cumin
Sea salt and black pepper

Method:
1) Preheat oven to 190 degrees C.
2) Place the carrots in a roasting tin and drizzle with 2 tbsp of the olive oil, ensuring the carrots are evenly coated. Roast for 30 minutes. Set aside to cool.
3) Place the roasted carrots, along with any remaining oil from the roasting tin, into a food processor along with the remaining 1 tbsp olive oil, lemon juice, tahini, harissa paste, cumin and salt & pepper. Whizz until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats