Carrot dip

While supermarket chillers are packed full of ready-made dips, they are actually very easy and economical to make at home. At this time of year, when the weather is warm and meals are casual, dips are perfect for easy entertaining and bridging the gap before dinner.

  • 5 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Carrot dip
  • 4 medium-sized carrots
  • 2 clove garlic
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon runny honey
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 2 tablespoon fresh orange juice
  • 1/4 cup extra-virgin olive oil


Carrot dip
  • 1
    Peel and roughly chop carrots. Place in a saucepan of salted water along with the garlic and cook for 15 to 20 minutes until tender. Drain thoroughly and allow to cool.
  • 2
    Place the carrots, garlic, cumin, salt, honey, paprika, ginger and orange juice in a food processor and pulse until smooth.
  • 3
    With the processor's motor running, drizzle in the olive oil. Spoon into a bowl and serve.

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