Food & Wine
Carrot and cumin dip
If you’ve got guests coming over and would like to add a bit of flavour to the appetisers, consider whipping up this delicious carrot and cumin dip.
Ingredients:
- 1kg carrots, peeled, coarsely chopped
- ¼ cup olive oil
- 2 teaspoons ground cumin
- 3 garlic cloves, crushed
- Salt and freshly ground black pepper
- Turkish pide, or flatbread to serve
Method:
- Cook the carrot in a large saucepan of salted boiling water.
- Cook for 30 minutes or until tender then drain.
- Place the ingredients in the bowl of a food processor, and process until smooth.
- Taste and season with salt and pepper.
- Transfer to a serving bowl and serve with pide or flatbread.
Related links:
Sugar-free carrot cake muffins