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Sunshine Carrot Dip
We love dishes like this, which transform inexpensive, everyday ingredients into something far more interesting and incredibly moreish. As well as being a terrific dip to serve as part of a tapas platter, it doubles as a side dish with grilled meats or a tasty filling for little vegetarian pies.
Prep Time
5 mins
Cook Time
10 mins
Serves
makes about 2 cups
Snacks & Starters
Finger Food
Gluten Free
Ingredients
5 medium carrots, peeled and coarsely chopped
2 tbsp extra-virgin olive oil
2 cloves garlic, crushed
2 tsp cumin seeds
1/2 cup feta cheese
1/4 cup lemon juice
2 tsp runny honey
2 tbsp chopped mint, parsley or tarragon leaves
salt and freshly ground black pepper
TO GARNISH (OPTIONAL)
a drizzle of extra-virgin olive oil
1/2 tsp cumin seeds, toasted
Method
Boil carrots in lightly salted water until tender. Drain.
Heat oil in a large frypan and cook garlic and cumin seeds for a couple of minutes until they start to smell aromatic (don’t let the garlic go brown or it will become bitter).
Place in a food processor with the drained carrots, feta, lemon juice, honey, herbs and salt and pepper.
Whizz until smooth, then adjust seasonings as desired.
Store covered in the fridge until needed.
To serve, drizzle with olive oil and sprinkle with toasted cumin seeds, if using.
