Plentifull Deli's Carrot Dip

Wellington's Plentifull Deli, located at 21 Majoribanks Street on Mt Victoria, does nearly as much for the suburb's desirability as the all day sun!  Plentifull's Wendy Hillyer is an under-recognised asset to Wellington foodies, her deli turns out perfection with every crumb.  This dip is another satisfyingly delicious way to sneak more life-giving plant matter into your belly in a styley hors d'oeuvre format.


1 tsp cumin seeds, lightly toasted and slightly crushed
1 tsp coriander seeds, lightly toasted and slightly crushed
Olive oil
1 T honey
500g carrots, peeled and thickly sliced
3 cloves garlic, roughly chopped
Juice of ½ lemon
1 T tahini
Salt & pepper



Boil the carrots with a little salt until tender.  Drain and place in a bowl with the honey, seeds, garlic and enough olive oil to coat.  Toss together and spread onto a roasting tray.  Roast at 200°C for about ten minutes, until the honey starts to caramelise.

Cool the carrots slightly then tip into a food processor with the tahini, lemon juice, salt & pepper and a splash of olive oil.  Blend until it comes together nicely, it will remain a little lumpy.  Check for seasoning, you can add more olive oil or tahini if you like it smoother.

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