middle eastern carrot dip
Middle eastern carrot dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A Middle Eastern carrot do-which makes an ideal starter along with some home-made flatbreads.

Course: Appetizer
Cuisine: Middle Eastern
Keyword: middle eastern carrot dip
Servings: 4
Author: Laura Scott
  • 500 carrots peeled & chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 3 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 1/2 tsp ground ginger
  • 1/2 clove garlic crushed
  • salt & pepper
  • black olives, sumac, olive oil to garnish
For the flatbreads:
  • 500 g strong white flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/2 tsp sugar
  • 300 ml water tepid
  1. Boil the carrots in salted water until they are very soft (20 minutes approx)
  2. Drain and put  into a food processor with all the other ingredients or mash by hand
  3. Transfer to a bowl and let the mixture cool
  4. Before serving add your chosen garnishes
  5. Serve with the home-made flatbreads

For the flatbreads:
  1. Put the flour in your mixer with the dough hook attached, or in a big bowl if kneading by hand
  2. Add the yeast, salt, sugar, oil and water
  3. Knead for 15 minutes. Dough may feel stiff to begin with but it relaxes as you knead
  4. Put the dough in an oiled bowl and leave to rise for 1 & 1/2 hours until double in size
  5. Knock back and rest for 10 minutes
  6. Divide dough into 8 pieces
  7. Roll out each ball into a thin large circle shape using flour to help you if it is sticking to the worktop
  8. I dry fried my breads in a large heavy based frying pan (on a med-high heat) with brilliant results and cook in under 5 minutes

  9. Keep wrapped in a tea towel to prevent the breads from drying out