This vibrant carrot tzatziki is a delicious twist on the traditional Greek favourite. Made with sweet roasted garlic, it delivers a smooth, mellow flavour without the harsh bite of raw garlic. Creamy, colourful and packed with Mediterranean character, it’s perfect as a dip, spread or part of a mezze platter.
250 g natural yoghurt
1 garlic clove, unpeeled
200 g carrots, peeled and grated
½ tsp salt flakes
1 tsp honey
⅛ tsp cayenne pepper
Freshly ground black pepper (optional)
Finely grated zest of 1 lemon
2 tbsp lemon juice
1 tbsp extra natural yoghurt (for garnish)
Extra virgin olive oil, for drizzling
Crispy fennel-seed flatbread, to serve
Prepare ahead: Start this recipe 1 day in advance.
Drain the yoghurt: Place the yoghurt in the centre of a clean J-cloth or square of muslin. Bring the corners together, tie securely with string, and place it in a sieve over a bowl to catch any liquid. Refrigerate overnight. Your thick, “hung” yoghurt is now ready to use.
Roast the garlic: Preheat the oven to 180°C (fan-forced). Wrap the garlic clove in foil and roast for 10–15 minutes, or until soft. Allow to cool, then remove the skin.
Prepare the carrots: Wash and peel the carrots, then finely grate. Sprinkle with salt and let sit for 15 minutes. Place the carrots in the centre of a clean J-cloth or square of muslin and squeeze out any excess moisture.
Combine ingredients: Measure out 75 g of the hung yoghurt and mix in a bowl with the grated carrot, roasted garlic, honey, cayenne pepper (if using), lemon zest, lemon juice, and extra yoghurt. Any leftover hung yoghurt can be saved for other dips, like beetroot tzatziki.
Serve: Transfer the carrot tzatziki to a serving bowl, drizzle with a little extra virgin olive oil, and serve alongside crispy fennel-seed flatbread.
