Carrot and cumin dip

Serves: 8

Time to make: 25 mins

Ingredients

More weights & measures

4 medium carrots, peeled

4 tablespoons orange juice

4 tablespoons reduced-fat Greek yoghurt

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon minced garlic

black pepper, to taste

3 tablespoons chopped fresh coriandercilantroX

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Instructions

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1 Cut carrots in thin slices. Boil until soft then mash roughly with orange juice and yoghurt.

2 Cool slightly then add chilli, cumin and garlic. Taste and adjust seasoning. Garnish with coriander and serve with crackers and vegetables.

Serving suggestion

Crackers and/or dippable veges such as spring onions, snow peas, cherry tomatoes, mini carrots celery sticks

Variations

You may wish to add more spice if you like very spicy food.
Make it gluten free: Use gluten-free yoghurt.

HFG tip

Once you have made up this dip, it is important to taste and then adjust the seasoning. Check seasoning again before serving.
This dip is best eaten on the day it is made.

Nutrition Info (per serve)

Calories 22 cal

Kilojoules 90 kJ

Protein 1 g

Total fat 1 g

Saturated fat N/S

Carbohydrates 5 g

Sugar 3 g

Dietary fibre 2 g

Sodium 20 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.