Quick & Easy

Carrot dip

Cumin gives a lovely hint of spice to this sweet carrot dip. Serve as part of an after-school snack with blanched vegetables such as snow peas, baby corn or red capsicum (bell peppers).
carrot dip
1.5 Cup



1.Coarsely chop 5 medium carrots (600g). Boil, steam or microwave carrot until tender; drain.
2.Heat 1 tablespoon olive oil in a large frying pan over medium heat; cook 1 crushed garlic clove and ½ teaspoon ground cumin, stirring, for 30 seconds or until fragrant. Stir in carrot and 2 teaspoons lemon juice; cook, stirring, until combined.
3.Remove from heat; cool 10 minutes.
4.Blend or process carrot mixture with ⅓ cup plain yoghurt until just smooth. Serve carrot dip with grissini sticks, if you like

The dip can be stored, covered, in the fridge for up to 3 days.


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