The final dip in for the delicious trio of dips is here! You can now serve this carrot and cumin dip with the homemade hummus and beetroot dip. Yummo!
Carrot and Cumin Dip
- 1kg carrots, peeled, coarsely chopped
- 60ml (1/4 cup) olive oil
- 2 tsp ground cumin
- 3 garlic cloves, crushed
- Salt & freshly ground black pepper
Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender. Drain.
Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl and serve with Turkish bread, lavish bread or corn chips.
Note: I used 4 medium-large carrots and only a few tablespoons of olive oil instead of the whole amount. Add the garlic and cumin to taste. I love garlic so if anything I add more!
Mix it up: Boil pumpkin or sweet potato with the carrot or add some fresh chilli when you blend the carrot mixture to add some heat.
You’re now ready to make and serve your trio of dips. If you don’t eat them straight away then put them in some plastic containers and refrigerate them. My partner and I take the dips to work for a snack with carrot sticks, turkish bread and lavish crisps so they were a hit!
You can also use these delicious dips as an accompaniment with grilled meats, salad and pita bread. I made grilled lamb, cous cous and pita bread and served the hummus with it and it was divine but that recipe is for another time! Happy cooking 🙂
What do you think about the dips? What are your favourite dips to make?