Roasted for sweetness and lifted with the flavour of mint
Roasted Carrot Dip
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.