Carrot and cumin dip

Roasted carrots with cumin provide a fantastic flavour in this dip.

Ingredients

Serves 4

8 carrots, peeled and chopped
2 tsp whole cumin seeds
1 Tbsp canola oil
2 Tbsp peanut butter
1 Tbsp lemon juice

Method

Heat oven to 225°C.
Mix carrots with the cumin seeds and oil.
Spread out in a roasting dish.
Roast in preheated oven for approximately 45 minutes or until browned, stirring every 10 minutes.
Remove from oven and allow to cool.
In a food processor, blend roasted carrots with peanut butter and lemon juice.
Serve with pita bread crisps or vegetable sticks.