Carrot & Cumin Dip

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 8

ingredients

• 2 1⁄4 lbs carrots, peeled, coarsely chopped
• 1⁄4 cup olive oil
• 2 teaspoons ground cumin
• 3 garlic cloves, crushed
• salt & freshly ground black pepper
• pita bread, to serve

directions

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.