Carrot and cumin spread

Carrots and cumin seeds roasted and blended with peanut butter. A great addition to your lunch box as a dip or spread.

Carrot and cumin spread recipe
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Lunch box
TIME TO MAKE 45 - 1 hour
MEAL TYPE Lunch box

Follow our step-by-step recipe guide.

Method

  1. Heat oven to 200°C
  2. Mix the carrots with the cumin seeds and canola oil
  3. Spread out in a roasting dish
  4. Roast in oven for approximately 45 minutes or until browned, stir every 10 minutes
  5. Remove from oven and allow to cool
  6. In a food processor blend roasted carrots with peanut butter and lemon juice
  7. Serve with pita bread crisps or vegetable sticks.
  • carrots, peeled and chopped
  • 2 tsp
    whole cumin seeds
  • 1 tbsp
    oil
  • 2 tbsp
    peanut butter
  • 1 tbsp
    lemon juice
Per serve
  • Energy
    451kJ
  • Protein
    2.9g
  • Total Fat
    7.1g
  • Saturated Fat
    0.8g
  • Total Carbohydrate
    6.0g
  • Sugars
    5.4g
  • Dietary Fibre
    4.6g
  • Sodium
    53mg