recipe: Carrot & cumin dip
- 1kg carrots, peeled, coarsely chopped
- 1/4 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.