Roasted Carrot and Cumin Dip



4 carrots (Caithness Farm)

2 tsp ground cumin

2 tsp ground coriander

2 cloves garlic

2 Tbsp olive oil (Dunford Grove)

400 gm cannellini beans

               Flaked almonds  


               Extra virgin olive oil (Dunford Grove)


Pre heat oven to 200°C.

Peel and chop the carrots.

Placer the carrots, cumin, coriander and whole garlic cloves into an oven proof dish.

Roast for 30 minutes, until tender.

Remove from the oven.

Remove the skin from the garlic.

While hot place all roasted ingredients into a food processor.

Puree until almost smooth.

Add the drained beans and continue to puree.

Add some boiling water to adjust the consistency.

Season with salt and pepper.

While the carrots are cooking, toast the almonds and pepitas until golden.

Serve sprinkled with toasted almonds, pepitas and extra virgin olive oil.

Serving recommendation:  Lebanese Cuisine Falafels.


Recipe from Andrea Reid-Wilson.


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