Carrot Cumin Dip Recipes
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
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
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
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
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