Roasted for sweetness and lifted with the flavour of mint

Roasted Carrot Dip

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  • 500g carrots
  • 1 heaped tsp. cumin powder
  • 3 tbsps. olive oil
  • ½ tsp. sugar
  • 10-15 mint leaves
  • Pinch of salt & pepper
Enjoy as a dip or as a spread
40 mins
Makes 1dip
Preheat oven to 180c. Place the carrots on a baking tray and drizzle over 1 tbsp. oil. Then sprinkle over the cumin powder and sugar.
Roast in the oven for 30-40 minutes (They are cooked when a sharp knife passes easily into the flesh)
Place the carrots in a bowl, adding 2 tbsp. olive oil, salt and pepper and the mint leaves. Blend with a hand blender until smooth
Serve with freshly toasted pitta bread and crudites.
Pro tip:

Delicious with mint but switch to any other herb that takes your fancy. Enjoy as a spread - a healthier alternative to mayonnaise - pick a herb that compliments your sarnie!