A delicious carrot purée that’s wonderful spread on flatbreads or as an appetizer dip with pita chips.
Roasted Spiced Carrot Purée
2 tablespoon coconut oil, melted
2 teaspoons ground cumin
2 teaspoons Turkish oregano
1 teaspoon ground coriander
½ teaspoon coarse salt
¼ teaspoon turmeric powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
2 pounds carrots, peeled and cut into 2-inch chunks
6 large cloves garlic, separated with peel on
Crumbled feta cheese
For the Spiced Carrot Purée
Preheat oven to 400 degrees F.
Stir the cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne into the melted coconut oil.
Place the carrots and garlic on a baking sheet, pour the spice mix over, and toss to coat well.
Place in the preheated oven and bake 50 minutes or until fork tender; timing varies according to thickness of carrots.
Cool slightly and purée to a paste, similar in texture to peanut butter.
Serve as a dip or spread on flatbread.
See recipes for Spelt Flatbread and Cilantro Oil
Makes 3 flatbreads: use 1/3 cup carrot purée, 1/3 cup crumbled feta cheese, 1/3 cup coarsely chopped pistachio nuts and drizzle each with cilantro oil. Cut into 6 or 8 squares or triangles.