Roasted Carrot Dip
Ingredients
500g carrots
1 heaped tsp. cumin powder
3 tbsps. olive oil
½ tsp. sugar
10-15 mint leaves
Pinch of salt & pepper
1 heaped tsp. cumin powder
3 tbsps. olive oil
½ tsp. sugar
10-15 mint leaves
Pinch of salt & pepper
Roasted Carrot Dip
Enjoy as a dip or as a spread.
40 mins
easy
Makes 1 dip
Method
- Preheat oven to 180c. Place the carrots on a baking tray and drizzle over 1 tbsp. oil. Then sprinkle over the cumin powder and sugar.
- Roast in the oven for 30-40 minutes (They are cooked when a sharp knife passes easily into the flesh).
- Place the carrots in a bowl, adding 2 tbsp. olive oil, salt and pepper and the mint leaves. Blend with a hand blender until smooth.
- Serve with freshly toasted pitta bread and crudites.
Top Tip:
Delicious with mint but switch to any other herb that takes your fancy. Enjoy as a spread - a healthier alternative to mayonnaise - pick a herb that compliments your sarnie!
