Carrot and cumin dip

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) — default Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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 coriandercilantroX

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Instructions

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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)

Calories 22 cal

Kilojoules 90 kJ

Total fat 1 g

Saturated fat N/S g

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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.

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First published: Jan 2011

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