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Carrot and Cumin Dip

Carrot and Cumin Dip

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 8
Difficulty Medium

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Ingredients

  • 1kg Carrots, Chopped Into 3
  • 1 tsp Cumin, Ground
  • 2 tsp Harissa
  • 3 Garlic Cloves
  • 2 tbsp Red Wine Vinegar
  • 2/3 cups Olive Oil
  • 1 tsp Ground Ginger
  • Salt And Pepper

Nutrition Information

Qty per
32g serve
Qty per
100g
Energy 27.2075kcalcal 84.935582257103kcalcal
Protein 1.2825gg 4.0036712025998gg
Fat (total) 0.3925gg 1.225295085396gg
 - saturated 0.0325gg 0.10145755484171gg
Carbohydrate 4.8425gg 15.117175671415gg
 - sugars 0.5gg 1.5608854591032gg
Dietary Fibre 1.145gg 3.5744277013464gg
Sodium 25.3375mgmg 79.097870640057mgmg

Nutritional information does not include the following ingredients: Red Wine Vinegar, Ground ginger

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Carrot and Cumin Dip

Carrot and Cumin dip is super tasty and is great to bring out for a starter to your guests – they will be double dipping with this one!

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Carrot and Cumin Dip

Method

  1. Preheat the oven to 180 degrees

  2. In a roasting pan, add the carrots, garlic and drizzle the olive oil.

  3. Roast for approximately 30 minutes until golden

  4. In a processor add all of the ingredients except the olive oil and blitz until smooth

  5. Gradually add the olive oil on a low speed until well combined

  6. Allow to completely cool

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Megan May

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