Ingredients
-
500
-
1
-
1
-
1
-
2
-
2
-
1 1/2
-
1/4
-
-
-
-
-
-
-
Directions
Roasted Carrot Dip, I haven’t tried this as yet, but it was in the newspaper so I am posting it here for safe keeping Makes about 2 Cups , Yum what a great way to get a few carrots in the diet! I didn’t have any tahini so used sesame seeds that I sprinkled over the top half-way through cooking to toast and stirred at the same time Because I didn’t have cumin seeds used 1 1/2 teaspoons of ground cumin with a small amount of paprika flakes It’s really bursting with flavour and that makes it a wonderful healty snack with plain foods like celery sticks or rice crackers I roasted for 20 minutes and used the full 1/4 cup of water which gave it a nice smooth but still firm texture
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 200c. |
|
2
Done
|
Place Carrots in a Roasting Pan. Add Ground Cumin, Cumin Seeds and Sugar. Drizzle With 1tbsp of the Olive Oil. |
|
3
Done
|
Mix Well to Coat Carrots Evenly With Mixture. |
|
4
Done
|
Roast For 15 Minutes or Until Caramelised and Soft. |
|
5
Done
|
Place Into a Food Processor. Add Ginger, 1 Tbsp Olive Oil and Tahini. |
|
6
Done
|
Blend Until Pureed. |
|
7
Done
|
Add Water at This Stage If You Want a Thinner Consistency. |
|
8
Done
|
Leave For Several Hours Before Serving to Allow Flavours to Blend. |
