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
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.