This is a British recipe to which I made a few changes to suit my personal taste. Very easy to prepare, you just need a five-hour marinating time for the carrots. With a food processor, the dip will be ready in no time.
Pickles carrots and whipped feta dip
This is a nice change from the usual hummus and chips appetizer. Do try it!
200ml of water
90g caster sugar
125ml white wine vinegar
3 TBS red wine vinegar
1 TBS coriander seeds
1 pinch of salt
1 fresh dill stem
400g small carrots
250g feta cheese
125g Greek yogurt
Zest and juice of ½ a lemon
1 TBS za’atar and extra to sprinkle on top
1 bunch of fresh parsley or basil
- Step 1 Peel or thoroughly brush the carrots.
- Step 2 Put them in a large pan along with all the pickle ingredients. Bring to a boil and cook for 3 to 4 minutes. Let the preparation cool down and place it in the refrigerator for a few hours or overnight.
- Step 3 Blitz all the dip ingredients, except for the oil and a bit of za’atar saved for decoration, in a food processor until smooth. Check the taste and adjust if necessary. Store in the refrigerator. When ready to serve, drain the carrots and cut in small logs if necessary. Place them around the dip. Serve the dip topped with the olive oil and extra za’atar.