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Carrot And Cumin Dip

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Ingredients

Adjust Servings:
1 kg peeled carrot, cut into chunks
1 tablespoon cumin seed
2 tablespoons olive oil
4 garlic cloves
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon olive oil
1 tablespoon lime juice or 1 tablespoon lemon juice

Nutritional information

267.2
Calories
148 g
Calories From Fat
16.5 g
Total Fat
2.3 g
Saturated Fat
0 mg
Cholesterol
765.5 mg
Sodium
28.9 g
Carbs
8.3 g
Dietary Fiber
11.5 g
Sugars
4.8 g
Protein
140g
Serving Size

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Carrot And Cumin Dip

Features:
    Cuisine:

    This recipe is dairy free, gluten free and is suitable for children. You can add a dash of harissa (chilli paste) if you like a hotter taste.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Carrot and Cumin Dip, This recipe is dairy free, gluten free and is suitable for children You can add a dash of harissa (chilli paste) if you like a hotter taste , This recipe is dairy free, gluten free and is suitable for children You can add a dash of harissa (chilli paste) if you like a hotter taste


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    Steps

    1
    Done

    Roast Carrots Garlic, Cumin Seeds, Oil and Salt For 35 Minutes and Then Allow to Cool.

    2
    Done

    Place in Food Processor Until Almost Smooth. Then Add Extra Oil, Tahini and Line Juice. Blend Briefly. Adjust Seasoning.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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