Ok so this is a weird and wonderful mix of flavours, I know the thought of cooking with maple syrup is a bit indulgent…but just trust me. It’s only a very small amount and its sole purpose it to bring out the sweetness of the carrots and help blend the rich coriander base, nutty tahini + almonds and the chilli! Honey will also work, but I’m all for the maple! Just YUM.
6 large carrots, peeled and sliced lengthways
1 tbs coriander seeds
1 tbs maple syrup
2 birdseye chilli’s
1/2 cup blanched almonds, toasted
1/2 cup tahini
1 lime, juiced
fresh coriander, chopped
extra virgin olive oil
1. Preheat oven to 180″C/200″C. On a baking tray place carrots,coriander seeds and chilli’s and drizzle with the maple syrup. Bake for 20min. Until carrots are hot and softening…we still want a bit of crunch.
2. In a food processor place almonds, tahini, lime juice, 1tbs chopped coriander, all the carrots along with the seeds and 1 of the chillies. BLITZ. Adding a fine stream of extra virgin olive oil until the dip us well combined and smooth.
3. TASTE TEST. Check for hotness…You might only need 1/2 of the next chilli, or it may be hot enough already? I go for 2 chillies. I ended up putting more tahini and a drizzle more lime juice, what do you think it needs? Finish with a good pinch of salt and pepper and your ready to serve.
**I serve these with home-made chips! While the oven is still on, lightly brush some pita breads with olive oil, chilli flakes and seat salt. Bake until dry and crunchy, then simply break them into decent chunks. Done 🙂
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Hugs & Nonsense
M & G