Carrot dip

Cumin gives a lovely hint of spice to this sweet carrot dip. Serve as part of an after-school snack with blanched vegetables such as snow peas, baby corn or red capsicum (bell peppers).

Makes 1.5 Cup

Cook

35M

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Ingredients

5 carrots (600g).

1 tablespoon olive oil

1 crushed garlic clove

1/2 teaspoon ground cumin

1/3 cup plain yoghurt

Method

1.Coarsely chop 5 medium carrots (600g). Boil, steam or microwave carrot until tender; drain.

2.Heat 1 tablespoon olive oil in a large frying pan over medium heat; cook 1 crushed garlic clove and ½ teaspoon ground cumin, stirring, for 30 seconds or until fragrant. Stir in carrot and 2 teaspoons lemon juice; cook, stirring, until combined.

3.Remove from heat; cool 10 minutes.

4.Blend or process carrot mixture with ⅓ cup plain yoghurt until just smooth. Serve carrot dip with grissini sticks, if you like

The dip can be stored, covered, in the fridge for up to 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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