Ingredients

• 4 large carrots, unpeeled, coarsely chopped
• 1 brown onion, cut into wedges
• 1 tablespoon coarsely chopped coriander root
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 cup (140g) Greek-style yoghurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Olive oil, extra, to serve
• Ground paprika, extra, to serve
• Coriander leaves, to serve
• Lemon wedges, to serve

Flatbreads

• 1 cup (150g) plain flour
• 1/2 teaspoon salt
• 1/3 cup (80ml) hot water
• 1 tablespoon olive oil
• Olive oil, extra, to brush
• 2 tablespoons pistachio dukkah

Method

• Step 1 Preheat oven to 160C. Place the carrot, onion, coriander root and oil in a large roasting pan. Sprinkle with cumin and paprika. Season. Toss to combine. Roast for 30 mins or until carrot is very tender. Set aside to cool.
• Step 2 Increase oven to 200C. To make the flatbreads, lightly grease a baking tray. Combine the flour and salt in a bowl. Make a well in the centre. Pour the water and oil into the well. Stir to combine. Turn onto a lightly floured surface. Knead for 5 mins or until smooth and elastic.
• Step 3 Divide the dough into 4 even-sized portions. Roll 1 dough portion out to a 15cm disc, about 2mm-thick. Brush with extra oil and sprinkle with one-quarter of the dukkah. Place on the prepared tray. Repeat with remaining dough portions and dukkah. Bake for 10 mins or until light golden and crisp.
• Step 4 Place the cooled carrot mixture in a food processor. Add the yoghurt, tahini, lemon juice and honey. Process until smooth. Taste and season.
• Step 5 Place the carrot dip in a small bowl on a serving platter. Drizzle with a little extra oil and sprinkle with extra paprika and coriander leaves. Serve with the flatbreads and lemon wedges.