B00CU1W244_EBOK

1 SERVE (125 G) =
2 units vegetables
Carrot dip
MAKES APPROX 500 G PREP 10 mins COOK 10 mins
Gently spiced with a hint of sweetness, this
dip also works well as a spread for sandwiches
and has very few calories. Try it anywhere you
would normally use mayo, avocado or butter.
It will keep for up to 2 days in the fridge.
500 g carrots, chopped
3 teaspoons honey
3–4 teaspoons lemon juice
½ teaspoon ground cumin
½ teaspoon sweet paprika
1
2
Bring a large saucepan of water to the boil and
add the carrot. Cook for 6–7 minutes until the
carrot is soft but not falling apart, then drain well.
Place the carrot and the remaining ingredients in
a blender and season with salt and pepper. Blend
until smooth, then adjust the seasonings to taste
by adding more lemon juice or spices, if desired.
Tip: Try adding different spices, such as ground chilli or
cinnamon, or add a tablespoon of chopped fresh mint
or parsley or a tablespoon of reduced-fat plain yoghurt.