Sunshine Carrot Dip
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
12 servings
-
Calories
45 kcal
-
Course
Condiments
Sunshine Carrot Dip
Report
Barely adapted from Annabel Langbein - Simple Pleasures
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Ingredients
- 5 carrot peeled and coarsely chopped, mediums
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 2 tsp cumin seeds
- ½ cup feta cheese crumbled
- ¼ cup lemon juice
- 1 tbsp honey
- 2 tsp thyme freshly picked, leaves
- 1 tbsp parsley roughly chopped
Instructions
- Place the carrots in a saucepan filled with salted water and bring to a boil before reducing to a simmer. Cook until tender, but not too soft. Remove from the heat and drain.
- Place a frying pan over a medium heat and add the olive oil, garlic and cumin seeds. Cook until the garlic is slightly softened, but not brown otherwise it will taste bitter.
- Place all the ingredients in a large food processor and process until smooth and creamy. Refrigerate before serving and serve topped with coriander seeds and a few fresh thyme leaves.
Nutrition Information
Show Details
Calories
45kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
88mg
(4%)
Potassium
96mg
(2%)
Sugar
3g
(6%)
Vitamin A
4310IU
(86%)
Vitamin C
4.3mg
(5%)
Calcium
43mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 88mg | 4% |
| Potassium | 96mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 4310IU | 86% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 43mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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