Carrot and cumin dip

Roasted carrots with cumin provide a fantastic flavour in this dip. Watch the video on how to make it.


Carrot and cumin dip


Serves 4

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


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.


Nutrition Information Panel

Per Serving [4 Serves]
Energy 451kj
Protein 2.9g
Total fat 7.1g
- saturated fat 0.8g
Carbohydrates 6g
- sugars 5.4g
Fibre 4.6g
Sodium 53mg

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