Carrot and cumin dip
Serves: 8
Time to make: 25 mins
Total cost: $6.40 / $0.80 per serve
(at time of publication)
Ingredients
- 4 medium carrots, peeled
- 4 tablespoons orange juice
- 4 tablespoons reduced-fat Greek yoghurt
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- black pepper, to taste
- 3 tablespoons chopped fresh coriander
Instructions
1 Cut carrots in thin slices. Boil until soft then mash roughly with orange juice and yoghurt.
2 Cool slightly then add chilli, cumin and garlic. Taste and adjust seasoning. Garnish with coriander and serve with crackers and vegetables.
Serving suggestion
Crackers and/or dippable veges such as spring onions, snow peas, cherry tomatoes, mini carrots celery sticks
Variations
- You may wish to add more spice if you like very spicy food.
- Make it gluten free: Use gluten-free yoghurt.
HFG tip
- Once you have made up this dip, it is important to taste and then adjust the seasoning. Check seasoning again before serving.
- This dip is best eaten on the day it is made.
Nutrition Info (per serve)
-
Kilojoules 90kJ
-
Calories 22cal
-
Protein 1g
-
Total fat 1g
-
saturated fat N/S
-
Carbohydrates 5g
-
–Sugars 3g
-
Dietary fibre 2g
-
Sodium 20mg
-
Calcium 30mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: iStockphoto.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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