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29
Carrot and Cumin Dip
Makes 4 serves
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Blending Time: 30 seconds
Ingredients
1 tbsp extra virgin olive oil
1 brown onion, thinly sliced
2 clove garlic, minced
280g carrots, 1cm diced
420ml water
2 tsp ground cumin
1 tsp flaked salt
1Ž4 cup light olive oil
Sour dough bread, to serve
1. Preheat the extra virgin olive oil in a fry
pan over a medium heat and sauté
the onions and garlic until golden
brown.
2. Place the carrots and water into
the 700ml cup; securely attach the
blending blade holder to the cup.
3. Align the cup onto the motor
base, press down and turn the cup
clockwise to blend. Blend for 30
seconds or until desired consistency is
reached.
4. Unscrew the blending blade holder
and pour the carrot mixture into the
fry pan along with the cumin and salt
and allow to simmer for approximately
10 minutes or until thickened. Make
sure to stir occasionally. Allow mixture
to cool.
5. Serve with sour dough bread.
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