Ingredients
1 kg carrots (approximately)
1 t ground cumin
2 T olive oil + more for roasting
0.25 t salt (more or less to taste)
Spiced Carrot Dip
by Miss N
Directions
Preheat the oven to 220 degrees Celcius. Cut the tops and bottoms off the carrots, then cut into thirds or quarters. Try to get the pieces to be evenly-sized. Toss the carrot pieces in a little oil so they are coated. Arrange them on a baking tray. Roast for approximately 40 minutes, or until the carrots are browned and tender. Place the roasted carrots, cumin, olive oil and salt in a blender. Blend until smooth. (You can adjust the levels of cumin, salt and oil to achieve the desired level of smoothness and taste.)
I love getting home from work to my fruit and veg bag full of fresh, organic produce, the surprise of ingredients has got me perusing my cook books again! Thank you,
— Laura, Heeley
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