Carrot Dip

2 large carrots washed and peeled or scrubbed

1 teaspoon roasted cumin seeds, powdered using a mortar and pestle

1 clove of garlic finely minced

1 fresh red chilli seeds partially removed if you are chilli shy and chopped

2 tablespoons extra virgin olive oil

2 tablespoons ground almonds (almond meal)

Salt to taste

½ to 1 tablespoon lemon juice

½ teaspoon sumac for garnish


Cut the carrots into 3 centimetre dices and place in saucepan. Cover with enough water so all pieces are submerged and boil them until soft (when you pierce a knife, there should be no resistance). Take care that the carrots don’t boil dry. Drain carrots and place in a jar of a blender along with the powdered cumin seeds, garlic, red chilli, olive oil, ground almonds and salt. Grind to a fine dip consistency. Remove into a bowl and sprinkle sumac before serving with crackers or celery sticks.

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