Carrot And Cumin Dip Recipes

CARROT AND CUMIN DIP

Carrot and Cumin Dip image

This recipe is dairy free, gluten free and is suitable for children. You can add a dash of harissa (chilli paste) if you like a hotter taste.

Provided by whisks

Categories Spreads

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 kg peeled carrot, cut into chunks
1 tablespoon cumin seed
2 tablespoons olive oil
4 garlic cloves
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon olive oil
1 tablespoon lime juice or 1 tablespoon lemon juice

Steps:

Roast carrots garlic, cumin seeds, oil and salt for 35 minutes and then allow to cool.
Place in food processor until almost smooth. Then add extra oil, tahini and line juice. Blend briefly. Adjust seasoning.

Nutrition Facts : Calories 267.2, Fat 16.5, SaturatedFat 2.3, Sodium 765.5, Carbohydrate 28.9, Fiber 8.3, Sugar 11.5, Protein 4.8

CARROT & CUMIN DIP

Carrot & Cumin Dip image

You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature. Serve with toasted pita wedges.

Provided by English_Rose

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/4 lbs carrots, peeled, coarsely chopped
1/4 cup olive oil
2 teaspoons ground cumin
3 garlic cloves, crushed
salt & freshly ground black pepper
pita bread, to serve

Steps:

Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender.
Drain.
Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth.
Taste and season with salt and pepper.
Transfer to a serving bowl and serve with pita.

Nutrition Facts : Calories 115.8, Fat 7.2, SaturatedFat 1, Sodium 89.5, Carbohydrate 12.9, Fiber 3.7, Sugar 5.8, Protein 1.4

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