Nicholas, who doesn’t like carrots, has really enjoyed the ‘orange dip’ we’ve been eating for most of this week, as have both hubby and I. We’ve dipped in various vegetables and also had it spread on flat bread.
It’s quick and super easy to make, and would be perfect party food as you can easily make a lot of it. This is definitely a recipe I’m going to be making lots more of in the future, and not just because it’s a stress-free way of getting Nicholas to eat carrots.
The original recipe is from Taste.com.au and makes 8 servings using 1 kilo of carrots. I quartered the recipe (if you can say that!) and it produced 2 very generous adult servings.
The amount of cumin in the original recipe and mine is conservative, giving just a mild flavour which is perfect for little ones. If you’re making this for adults, I’d add more.
CARROT AND CUMIN DIP
Prep time: 10 mins
Cook time: 5-30 mins (depending on how your cook the carrots)
Makes 2 very generous adult servings
Can be made up to 2 days ahead and stored in an airtight container in the fridge
250g carrots, peeled and roughly chopped
15ml (3 tsp) olive oil
1/2 tsp ground cumin
1 small garlic clove, crushed
Salt and pepper
Cook the carrots your preferred way (I steamed them in the microwave).
Put the carrot, oil, cumin and garlic in a mini food processor, and process until smooth (this can take a little while and you need to keep scarping down the sides of the bowl).
Taste and season with salt and pepper.