Carrot And Cumin Dip Recipes

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CARROT AND CUMIN DIP

This recipe is dairy free, gluten free and is suitable for children. You can add a dash of harissa (chilli paste) if you like a hotter taste.

Provided by whisks

Categories     Spreads

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8



Carrot and Cumin Dip image

Steps:

  • Roast carrots garlic, cumin seeds, oil and salt for 35 minutes and then allow to cool.
  • Place in food processor until almost smooth. Then add extra oil, tahini and line juice. Blend briefly. Adjust seasoning.

Nutrition Facts : Calories 267.2, Fat 16.5, SaturatedFat 2.3, Sodium 765.5, Carbohydrate 28.9, Fiber 8.3, Sugar 11.5, Protein 4.8

1 kg peeled carrot, cut into chunks
1 tablespoon cumin seed
2 tablespoons olive oil
4 garlic cloves
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon olive oil
1 tablespoon lime juice or 1 tablespoon lemon juice

CARROT & CUMIN DIP

You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature. Serve with toasted pita wedges.

Provided by English_Rose

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6



Carrot & Cumin Dip image

Steps:

  • Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender.
  • Drain.
  • Place the carrot, oil, cumin and garlic 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 pita.

Nutrition Facts : Calories 115.8, Fat 7.2, SaturatedFat 1, Sodium 89.5, Carbohydrate 12.9, Fiber 3.7, Sugar 5.8, Protein 1.4

2 1/4 lbs carrots, peeled, coarsely chopped
1/4 cup olive oil
2 teaspoons ground cumin
3 garlic cloves, crushed
salt & freshly ground black pepper
pita bread, to serve

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