Carrot and cumin dip
Photography by Ian WallaceThis deliciously tasty carrot dip is an exciting addition to an entertaining platter.
Preparation Time
10 minutes
Cooking Time
30 minutes
Serves 8
Ingredients
1kg carrots, peeled, coarsely chopped
60ml (1/4 cup) olive oil
2 tsp ground cumin
3 garlic cloves, crushed
Salt & freshly ground black pepper
Turkish pide, to serve (see related recipe)
Method
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 pide.
Notes
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.
Good Taste - October 2004
Recipe by Rodney Dunn
