Carrot and cumin dip
Roasted carrots with cumin provide a fantastic flavour in this dip.
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 the 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]|
|- saturated fat||0.8g|