# What You’ll Need:
→ Charcoal Crackers
01 - 1 cup all-purpose flour
02 - 2 tbsp activated charcoal powder (food-grade)
03 - 1/2 tsp fine sea salt
04 - 2 tbsp olive oil
05 - 1/3 cup water
→ Roasted Carrot & Turmeric Dip
06 - 4 large carrots, peeled and chopped
07 - 1 tbsp olive oil
08 - 1/2 tsp sea salt
09 - 1/2 tsp ground turmeric
10 - 1/4 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 cup Greek yogurt (or plant-based alternative)
13 - Juice of 1/2 lemon
14 - 1 tbsp tahini
15 - 1 small garlic clove, minced
16 - 1 tsp honey (optional, or maple syrup for vegan)
17 - Pinch of black pepper
# Step-by-Step Guide:
01 - Preheat the oven to 400°F.
02 - Toss chopped carrots with olive oil, salt, turmeric, smoked paprika, and cumin. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and lightly caramelized. Allow to cool slightly.
03 - In a mixing bowl, whisk together the flour, activated charcoal powder, and salt. Add olive oil and water, then stir until a dough forms. Knead briefly until smooth.
04 - Roll out the dough thinly between two sheets of parchment paper. Remove the top parchment and cut into desired shapes such as rectangles or rounds.
05 - Transfer the crackers on parchment to a baking sheet. Bake for 10 to 12 minutes until crisp. Let cool completely.
06 - In a food processor, combine the roasted carrots, Greek yogurt, lemon juice, tahini, garlic, honey (if using), and black pepper. Blend until very smooth. Adjust seasoning to taste.
07 - Spoon the dip onto the center of a serving platter in a thick, bright circle. Arrange the charcoal crackers in a ring around the dip, imitating a glowing yolk and dark outer ring.
