Suitable For Vegans
Gluten & Grain Free
Roast Cumin and Carrot Dip
110g roasted carrots (about 3 medium carrots roasted with 2 tsp of cumin seeds and avocado oil)
½ tsp turmeric
Himalayan Pink Salt
2 tbsp Cold-Pressed Olive Oil
½-1 tbsp Apple cider vinegar
3-4 tbsp Water
Opt: ½ tsp honey or maple syrup
- Cut raw carrots into batons and place in a roasting tray, drizzle with avocado oil and cumin seeds. Roast for 20-30 mins at 170C or until soft.
To make the dip:
- Place roasted carrots, turmeric, tahini into a blender (could also use a mini food processor). Blitz until chopped.
- Add in the olive oil, apple cider vinegar (1/2 if you prefer a less vinegar taste), 3 tbsp water and season. Blend until smooth or slightly textured, adding a little more water if needed, add in the honey/maple syrup if you would prefer it slightly sweeter.
Enjoy with your favourite seeded crackers and vegetable crudites!
Keeps in the fridge for up to 4 days.