Carrot and Cumin Dip

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Serves 4
30 minutes

300g carrots peeled and cut in to 4 cm slices
2 tbsp olive oil
3 cm peeled and grated ginger
2 tsp ground cumin
1 tsp paprika
3 tbsp toasted chopped or flaked almonds
2 tbsp lemon juice

1. Preheat the oven to 180C

2. Lay the carrots on a baking tray and coat with olive oil and the cumin.

3. Roast in the oven for about 25 minutes or until cooked slightly browned and cooked.

4. Blend together with all the other ingredients. Add a little water or more olive oil if too thick.

Delicious with vegetable sticks, pitta bread or oat cakes. Also goes well with grilled chicken or fish.

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