Roasted carrot 
and labne dip

A healthy, homemade dip from Green Cooks.

Ingredients (makes ½ cup)

  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 500g (4 large) carrots, chopped 
into 3cm rounds
  • 2 tbsp olive oil
  • Sea salt and freshly cracked black pepper
  • 2 tbsp labne*



Toast cumin and coriander seeds in a pan until fragrant and roughly grind in a mortar and pestle or spice grinder.

Place carrots in a roasting dish and coat with oil, cumin and coriander, and season with salt and pepper. Cover with foil, and pierce a few holes on top with a fork. Cook for 50 minutes, or until carrots are soft, then remove foil and roast a further 10 minutes.

Place carrots plus oil and spices from the pan into a processor, add labne, and blend until smooth.

* Substitute labne with thick 
Greek yoghurt.

Recipe from Green Cooks' Ruth Freidlander; photo credit: Jessica Symonds

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