Carrot Pâté with Lime & Coriander Seed
Recipe type: Dip
Prep time: 
Cook time: 
Total time: 
Serves: 4
This carrot pâté recipe is a great way to use up a glut of carrots. Spread on toast it makes a fantastic starter or light lunch. Just add pomegranate for festivity, and a contrasting pop of colour.
Carrot pate
  • 750g carrots, topped and tailed, skin on and chopped into similar size chunks, roughly 2cm
  • 1 clove garlic, minced
  • 1 tablespoon tahini paste
  • 2 tablespoon lime juice (roughly 1 lime)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Extra-virgin olive oil
  • Sea salt
To serve:
  • sourdough bread, toasted.
  • pomegranate seeds
  • coriander seed, toasted and lightly crushed with a pestle and mortar.
  • coriander leaf
  1. Pre-heat oven to 180°C (fan).
  2. Toss the carrots with a tablespoon of olive oil, add a ½ teaspoon salt then roast in the oven for 40-45 minutes until tender. Allow to cool for 10 minutes, then transfer to a blender or food processor ready to make your hummus.
  3. To the carrots, add 2 tablespoons water, the garlic, olive oil, tahini, lime juice, cumin, coriander and ½ teaspoon salt to the blender. Blitz until you have really smooth paste. If necessary you might need to add a couple more tablespoons of water to help the carrots break down.
  4. Taste and adjust flavours as necessary. More salt or lime probably!
  5. Scoop into a bowl and chill until ready to use. Just before serving top with pomegranate seeds and toasted, lightly crushed coriander seed
Recipe by Ceri Jones Chef at