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These days I rarely come up with a recipe by accident as I usually plan what I cook. This dip, however, was an exception. It was simply a mixture of ingredients I found in my mum's kitchen last Easter. The result was an utterly delicious dip. It's creamy, slightly sweet and wonderfully spicy thanks to the za'atar. This dip goes beautifully with crackers or vegetable sticks.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the carrots with the oil and salt, spread on a baking tray lined with baking paper.
Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool, set aside several slices.
In a blender or food processor, puree the remainder of the carrots with all the other ingredients up to and including the salt.
Empty the dip into a bowl, garnish with the reserved carrot slices, oil and za'atar.
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