Name: Carrot and cumin dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 Lebanese bread rounds; 3 large carrots, peeled, chopped; 2.50 gm ground cumin; 1.25 gm smoked paprika; 21.00 gm lemon juice; 82.50 ml Greek Style Yoghurt; 40.00 ml finely chopped fresh coriander leaves; Extra virgin olive oil, to serve; Extra smoked paprika, to serve

Carrot and cumin dip

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Host a budget-friendly gathering with this zesty carrot cumin dip.

Ingredients:

2 Lebanese bread rounds
3 large carrots, peeled, chopped
2.50 gm ground cumin
1.25 gm smoked paprika
21.00 gm lemon juice
82.50 ml Greek Style Yoghurt
40.00 ml finely chopped fresh coriander leaves
Extra virgin olive oil, to serve
Extra smoked paprika, to serve

Instructions:

Preheat the oven to 200°C/180°C fan-forced. Arrange bread on a baking tray and bake for 5 minutes until beautifully golden and crispy. Break the bread into delightful bite-sized pieces.
While waiting, heat a saucepan of water over high heat until it boils. Boil the carrot for 7 to 10 minutes until tender. Drain and let it cool for 5 minutes.
Combine carrot, cumin, paprika, lemon juice, and yogurt in a food processor and blend until creamy. Transfer to a bowl, season with salt and pepper, then fold in the fresh coriander.
Drizzle the dip with oil and sprinkle it with extra paprika. Serve the dip warm or cold with crisps.

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