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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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.
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