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 Serving [25 g Serves]
Energy 89kj
Protein 0.3g
Total fat 1.4g
- saturated fat 0.3g
Carbohydrates 1.6g
- sugars 1.5g
Fibre 0.7g
Sodium 39mg

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