Creamy Spiced Carrot Dip with Toasted Cumin Flatbreads

Ingredients

• •1 pound carrots, peeled and chopped
• •3 tablespoons olive oil, divided
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon ground paprika
• •1 clove garlic, minced
• •1/2 cup plain Greek yogurt
• •1 tablespoon tahini
• •1 tablespoon lemon juice
• •Salt to taste
• •Pepper to taste
• •2 cups all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon salt
• •3/4 cup water
• •1 teaspoon cumin seeds, toasted

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss the chopped carrots with 1 tablespoon of olive oil, the ground cumin, ground coriander, and paprika. Spread on a baking sheet and roast for 20-25 minutes, until tender.

3. 3

   In a food processor, combine the roasted carrots, minced garlic, Greek yogurt, tahini, lemon juice, and a pinch of salt and pepper. Blend until smooth. Adjust seasoning as needed.

4. 4

   In a large mixing bowl, combine the flour, baking powder, and salt. Add the water and 2 tablespoons of olive oil to form a dough.

5. 5

   Divide the dough into small portions and roll each portion into a flat round shape.

6. 6

   Heat a skillet over medium heat. Cook each flatbread for 1-2 minutes per side until lightly browned. Sprinkle with toasted cumin seeds while warm.

7. 7

   Serve the carrot dip with warm, toasted cumin flatbreads.