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).

  • 35 mins cooking
  • Makes 1 Cup
  • Print


Carrot dip
  • 5 carrots (600g).
  • 1 tablespoon olive oil
  • 1 crushed garlic clove
  • 1/2 teaspoon ground cumin
  • 1/3 cup plain yoghurt


Carrot dip
  • 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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