Roast Cumin and Carrot Dip

Dairy Free

Suitable For Vegans

Gluten & Grain Free

Roast Cumin and Carrot Dip

8 Servings

25-30 mins

Easy

On the go at Christmas time but craving something tasty, nutritious and quick? Our Roast Cumin and Carrot Dip is what you've been looking for! Simple to make but a total crowd pleaser, perfect if you've got guests for last minute Christmas drinks. Dip and load up crudite, crackers, or our Turmeric Bites!

IngredientsMethod

Ingredients

110g roasted carrots (about 3 medium carrots roasted with 2 tsp of cumin seeds and avocado oil)

40g tahini

½ tsp turmeric

Cracked Pepper

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

Method

Prep:

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.

Share Recipe:

Roast Cumin and Carrot Dip

Roast Cumin and Carrot Dip

Ingredients

Method

Featured Products In This Recipe: