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.
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
|- saturated fat||0.1g|