Carrot & Cumin Dip

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READY IN: 40mins
Recipe by English_Rose

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. Serve with toasted pita wedges.

Ingredients Nutrition


  1. Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender.
  2. Drain.
  3. Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth.
  4. Taste and season with salt and pepper.
  5. Transfer to a serving bowl and serve with pita.

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