Roasted carrot and cumin dip

A very moreish dip with a lovely sweet and spicy flavour.

SERVES 8
TIME TO MAKE 1 - 2 hours
MEAL TYPE Side
SERVES 8
TIME TO MAKE 1 - 2 hours
MEAL TYPE Side

Method

  1. Heat oven to 210C
  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 tahini and lemon juice
  7. Serve with pita bread crisps or vegetable sticks
  • 6 
    carrots, peeled and chopped
  • 2 tsp
    whole cumin seeds
  • 1 tbsp
    vegetable oil
  • 2 tbsp
    tahini paste
  • 1 tbsp
    lemon juice
Per serve
  • Energy
    283kJ
  • Total Fat
    4.9g
  • Saturated Fat
    0.5g
  • Total Carbohydrate
    3.1g
  • Sugars
    2.8g
  • Dietary Fibre
    2.9g
  • Sodium
    33mg

Method

  1. Heat oven to 210C
  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 tahini and lemon juice
  7. Serve with pita bread crisps or vegetable sticks