Carrot & Cumin Dip


  • 1kg carrots, peeled, coarsely chopped
  • ¼ cup TK Roasted Cumin Oil
  • 3 garlic gloves, crushed
  • Salt and freshly ground pepper 
  • Flatbread to serve


    • Cook carrot in a large saucepan of salted boiling water for 30 minutes or until tender. Drain
    • Place the carrot, oil, garlic in the bowl of a food processor, and process until smooth, taste and season with salt and pepper. Transfer to a serving bowl and serve with flatbread.
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