Name: Roast carrot dip with labne and crisp pitta bread
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 10
Ingredients: 1 kg carrots (about 6 large), coarsely chopped; 1 garlic head, cloves separated; 200 ml olive oil; 130 gm sheep’s milk yoghurt; 1½ lemons, finely grated rind and juice only; Labne; 500 gm sheep’s milk yoghurt; 150 ml olive oil; 3 garlic cloves, bruised; 1 lemon, zested rind only; Crisp pitta bread; 3 pieces large pitta or other flat bread; 80 ml (1/3 cup) extra virgin olive oil; 20 gm (¼ cup) dukkah (see note)

Roast carrot dip with labne and crisp pitta bread

Australian Gourmet Traveller recipe for roast carrot dip with labne and crisp pitta bread.

Crushed broad beans with garlic and lemon crostini — Roast carrot dip with labne and crisp pitta bread

Serves 10

Prep

20M

Cook

1H 30M

Total

1H 50M

You’ll need to begin this recipe a day ahead.

Ingredients

1 kg carrots (about 6 large), coarsely chopped

1 garlic head, cloves separated

200 ml olive oil

130 gm sheep’s milk yoghurt

1½ lemons, finely grated rind and juice only

Labne

500 gm sheep’s milk yoghurt

150 ml olive oil

3 garlic cloves, bruised

1 lemon, zested rind only

Crisp pitta bread

3 pieces large pitta or other flat bread

80 ml (1/3 cup) extra virgin olive oil

20 gm (¼ cup) dukkah (see note)

Method

Main

1.For labne, spoon yoghurt into a fine sieve placed over a bowl and refrigerate to drain (overnight). Roll into walnut-sized balls with wet hands, place in a bowl, cover with olive oil, add garlic and lemon rind, refrigerate until required.

2.Preheat oven to 200C. Scatter carrot and garlic in a single layer on an oven tray lined with baking paper, drizzle with 70ml olive oil, season to taste and roast until golden and very tender (1¼-1½ hours), cool to room temperature. Squeeze garlic cloves from skins (discard skins), then transfer carrots and garlic to a food processor. Add yoghurt, lemon rind and juice, season to taste and process until smooth. Add remaining oil in a steady stream, process to combine, then refrigerate until required. Makes about 500ml. Carrot dip will keep refrigerated in an airtight container for 2-3 days.

3.Meanwhile, for crisp pitta bread, cut bread into small triangles and place in a single layer on baking trays lined with baking paper. Drizzle with olive oil, scatter with dukkah, turn and repeat. Bake, turning once, until golden and crisp (6-8 minutes), cool to room temperature. Serve with roast carrot dip and labne. Makes about 45 pieces. Crisp pitta will keep stored in an airtight container for 1 week.