The dip you won’t be able to stop making!
Recipes
Carrot Dip with Olives
Ingredients
- 500 g carrots
- 2 tablespoons Borges Classic olive oil
- 1 teaspoon ground cumin
- 100 g unsweetened Greek yogurt
- 1 tablespoon tahini
- 1 small clove of garlic
- 1 tablespoon lemon juice
- 80 g Borges green pitted olives
- Salt and pepper to taste
- Fresh parsley
Step by step
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Step 1
Preheat the oven to 200 ºC. Peel the carrots, cut them into pieces, and lay them on a baking sheet.
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Step 2
Add the olive oil, cumin, salt and pepper. Stir and bake for 25-30 minutes until the carrots are tender and lightly caramelized.
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Step 3
Let the carrots cool slightly and then blend them together with the yogurt, tahini, garlic, and lemon juice. Continue blending until the mixture forms a smooth paste.
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Step 4
Chop 50 g of green olives into small pieces and add them to the dip for a salty touch. Stir to incorporate with a spoon.
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Step 5
Serve the dip in a bowl and top it with the remaining sliced olives and some fresh parsley.
