I used to buy this all the time from an amazing bread shop in Hobart, it isn’t super cheap, so I’ve decided to make my own instead.

February 20, 2018
  • 5m
  • 30m
  • 35m
  • One

Ingredients

  • 1 garlic clove
  • 1 carrot
  • 1 tsp. olive oil
  • 1/4 tsp. cumin
  • 1/2 c plain yoghurt
  • 1 pinch salt
  • 1 pinch pepper

Instructions

Thermal Cooking Method

  1. Preheat oven to 170ºC.
  2. Peel and cut the carrot in half, lengthways, place on an oven tray along with the garlic. Drizzle with a little olive oil, then roast for 30 minutes.
  3. Allow to cool, then blitz the carrot and garlic for 10-15 seconds using a blender or stick blender until quite fine (but not mushy, it is nice with a little texture).
  4. Mix everything together, and serve.

Traditional Cooking Method

  1. Preheat oven to 170ºC.
  2. Peel and cut the carrot in half, lengthways, place on an oven tray along with the garlic. Drizzle with a little olive oil, then roast for 30 minutes.
  3. Allow to cool, then blitz the carrot and garlic for 10-15 seconds/speed 4, or until quite fine (but not mushy, it is nice with a little texture).
  4. Mix everything together, and serve.