As my dog sits behind my computer chair, crunching on a pigs ear, all I can think about it how much to sounds like eating a carrot, which then got me thinking about carrots and my favourites dip of all time.
Carrots are slightly higher in carbs than green vegetables, so this is an occasional dip but at 7g carbs per 100g, its totally worth it! This pairs perfectly with crostini (see how to make here), our Pita Bread or used as a spread on our Toasted Bagel.
What you'll need-
1kg Topped & Tailed Carrots
1/3 cup sour cream
1 Tablespoons of Olive Oil
1 Tablespoons of ground cumin
Pink Salt and pepper
Pre heat your oven to 180°C
Chop your topped and tailed carrots into large chunks. There is no need to peel them.
Either steam or boil them until they are tender but not mushy.
Strain off the carrots and toss them in the oil and cumin and straight into a baking dish.
Roast them for about 10 minutes or until they are starting to get some golden colouring on them.
Once done, pop them into a food processor with the sour cream and blitz until smooth.
Check the seasoning an enjoy!