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(Recipe for 4 servings)

800 g  Organic  Carrots

 1 tsp Lemon Juice

1/3 tsp of Cumin Powder

3 Tbsp of Greek Yogurt

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Salad Oil (to cook the carrots)

2 tsp Chopped Fresh Mint

1 Clove of Crushed Garlic

1 Bay Leaf

Maldon Sea Salt to taste

Black Pepper to Taste 


Peel the carrots. Season the carrots with salad oil, bay leaf, salt, pepper and a crushed garlic clove. Wrap them  in tin foil and cook on the BBQ for about 2 hours (until soft). Start at high temperature and then reduce to low. When the carrots are cooked  leave them to cool to room temperature. Put the cooked carrots and the remaining ingredients into a food processor and mix to a puree.   adjust the seasoning with salt and pepper. chill in the fridge until ready to use.   

How to serve.

Serve this dip cold or at room temp with just about any BBQ, it goes well with almost anything. I do recommend it with BBQ scallops or seafood kebabs though. It also goes well with lamb. The carrot dip should be spread onto hot pitta bread. you may also like to serve with tortilla chips. 

BBQ Top Tips

This time.... my tip is, try to keep BBQs interesting (not just meat and sauce), add in some side dishes too, some good salads and dips etc. For this recipe when you cook the carrots take care with the temperature as if you burn the carrots they will be bitter. You can add  1 or 2 tsp of water to the tinfoil when you cook the carrots, this  will  create steam and help to prevent them from  burning.