Ethiopian Carrot Pate Recipe

In Ethiopian culture, spices aren’t just used for flavour; they’re also symbols of hospitality and community. Sharing a meal is a sacred act, a gesture of friendship and connection. And in every bite, you can taste the warmth and generosity of Ethiopian hospitality, infused with the rich flavours of its spices.

Discover the vibrant and aromatic flavours of Ethiopia with our Ethiopian Carrot Pate recipe. This dish combines the warmth of traditional spices like cumin and ginger with the subtle heat of chili flakes. Enhanced with the creamy richness of tahini and the refreshing zest of mint, this pate is a delicious vegetarian dish that features on our plant based menu for our vegan guests.

Recipe by: GOLD Restaurant
Serves: 4 (starter or side dish)
Preparation: 15 minutes
Cooking: 30 minutes


t = teaspoon
T = tablespoon

  • 60ml Olive oil, divided
  • 6 – 8 medium carrots
  • Salt and ground pepper to taste
  • 1 large garlic cloved, unpeeled
  • 1 medium shallot, peeled and thinly sliced
  • ¾ tsp coriander
  • ¾ tsp cumin
  • ½ tsp chilli flakes
  • ¼ tsp ground ginger
  • ¼ tsp smoked paprika
  • 1 Tbsp chopped fresh mint leaves
  • 30ml Tahini
  • 2 Tbsp freshly squeezed lemon juice
  • Vegetable stock as needed
  • Carrot tops
  • Extra virgin oil


  1. Preheat the oven to 180°C.
  2. Trim the tops off the carrots and soak them in a bowl of cold water.
  3. Slice the carrots into 2cm round chunks, toss them with unpeeled garlic cloves on a baking tray, and roast for 30 minutes, tossing occasionally, until tender and lightly browned.
  4. While the carrots are roasting, heat 2 teaspoons of oil in a small sauté pan over medium heat. Add shallots with a pinch of salt. Cook for 2 – 3 minutes, stirring frequently until translucent, then add coriander, cumin, chili flakes, ground ginger, and smoked paprika. Continue to cook for one minute or until the spices are fragrant, stirring continuously. Let cool slightly.
  5. Bring a pot of salted water to a boil and blanch the carrot tops for 10 seconds until they are wilted and dark green. Drain and add to an ice bath to cool. Dry the carrot tops by wringing out the water, then transfer to a blender, cover with olive oil, and process until smooth. Pour the puree into a sieve covered with a coffee filter or cheesecloth over a bowl and set aside to drain until all the oil has dripped into the bowl. Discard solids and keep the oil aside.
  6. Peel the roasted garlic cloves and transfer them with the roasted carrots to a food processor or blender. Scrape in the shallots, spices, and cooking oil. Add mint, tahini, lemon juice, 2 tablespoons of water or vegetable stock, ¼ heaped teaspoon of salt, and 2 – 3 grinds of pepper to the food processor.
  7. Cover with a lid and blend on medium speed, drizzling in the remaining olive oil (30ml) while the machine is running. Process until smooth, adding stock or olive oil 1 tablespoon at a time if you prefer a smoother paste. Adjust seasoning, lemon juice, salt, and pepper to taste.
  8. Serve with optional carrot top oil or carrot top pesto and garnish with fresh coriander.


  1. Store the pate in an airtight container for up to 5 days in the refrigerator at a temperature below 4°C (<70°F) to maintain its freshness.
  2. The carrot top oil can be stored in a glass jar for up to a week in the refrigerator. Make sure to seal the jar tightly to prevent oxidation and maintain the flavour.
  3. This pate can be served as a delicious appetiser on crusty bread or crackers, or as a dip for fresh vegetables. It also makes a flavourful spread for sandwiches and wraps.
  4. Before serving, allow the pate to come to room temperature for about 15 minutes to enhance the flavours. Serve with freshly sliced vegetables, crackers, or toasted baguette slices for dipping.
  5. Don’t forget to garnish the pate with a drizzle of the reserved carrot top oil or a sprinkle of chopped fresh herbs for an elegant presentation. Enjoy!

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