Prep 5 mins
Cook 15 mins
Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven.
- 6 carrots, peeled, cut into chunks or 12 baby carrots, which won't need to be peeled
- 1⁄2 lemon, juice of
- 1⁄4 cup cumin seed, toasted, to sprinkle
- salt, to taste
- fresh ground pepper, to taste
- Cook the carrots in boiling salted water for 15 minutes or until soft, or cook them for 40 minutes in an oven pre-heated to 180°C.
- Mash or blend the carrots with lemon juice, season and top with the toasted cumin seeds.
Three simple ingredients that form a delectable bite. Decided to roast my carrots which added to their sweetness and flavor. Did notice the lower moisture content meant I needed to add a touch of vegetable broth which worked out just fine. Decided to take the lemon a tad bit further and added a small amount of finely diced preserved lemon in addition to the fresh juice. The contrast in taste and texture of the cumin was wonderful and I was glad I tossed the seeds in the oven about three minutes before the carrots were done. Served with red pepper wedges and celery sticks. Bravo.
I made this because I had some left over carrots I wanted to do something special with. This recipe sure did the trick! I too added a bit of vegtable stock to this dip to make it not quite as thick. Great recipe.
Very simple to make, this has a great and unique flavor. I used baby carrots for the recipe and filled celery sticks with this dip. I (Bird) really enjoyed the light and healthy flavors. Thanks for sharing this recipe. :)