Appetizers or starters
Carrot Dip with Olives
4
40 minutes
A warm and comforting autumn appetizer
Ingredients
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500 g carrots
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2 tablespoons 0% Pesticide Residue Extra Virgin Olive Oil
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1 teaspoon ground cumin
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100 g unsweetened Greek yogurt
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1 tablespoon tahini
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1 small clove of garlic
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1 tablespoon lemon juice
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80 g pitted green olives
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Salt and pepper to taste
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Fresh parsley
Instructions
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1.
Preheat the oven to 200 ºC. Peel the carrots, cut them into pieces, and lay them on a baking sheet.
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2.
Add the extra virgin olive oil, cumin, salt and pepper. Stir and bake for 25-30 minutes until the carrots are tender and lightly caramelized.
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3.
Let the carrots cool slightly and then blend them together with the yogurt, tahini, garlic, and lemon juice. Continue blending until the mixture forms a smooth paste.
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4.
Chop 50 g of green olives into small pieces and add them to the dip for a salty touch. Stir to incorporate with a spoon.
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5.
Serve the dip in a bowl and top it with the remaining sliced olives and some fresh parsley.
