Spiced carrot dip

Carrots go so well with cumin and a touch of smoked paprika. Great to add to a tray of dips and vegetables. Try serving this dip with purple carrot sticks.

Spiced carrot dip

Makes 2½ cups

500g carrots, peeled and roughly chopped
1½ cups water
1 tsp vegetable stock powder
¼ cup lite olive oil
1 Tbsp white vinegar
½ tsp smoked paprika
½ tsp ground cumin
snow peas, to serve
carrot sticks, to serve

Combine carrots, water and stock powder in a saucepan and bring to the boil.
Cover, reduce heat and simmer for about 15 minutes or until carrots are tender. Drain, and discard water.
Place carrots in a food processor bowl. Add remaining ingredients. Blend until smooth.
Serve chilled with fresh vegetables sticks or snow peas.

Nutrition Information Panel

Per 100g 100g
Energy 193kj
Protein 0.4g
Total fat 3.9g
- saturated fat 0.1g
Carbohydrates 3.2g
- sugars 3.1g
Fibre 1.5g
Sodium 51.3mg

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