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
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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)
-
Calories 22cal
-
Kilojoules 90kJ
-
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
