Carrot & Cumin Dip

Ingredients

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

Method

• 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.