Ingredients
1 kg carrots (approximately)
1 t ground cumin
2 T olive oil + more for roasting
0.25 t salt (more or less to taste)
Spiced Carrot Dip
by Miss N
Directions
Preheat the oven to 220 degrees Celcius. Cut the tops and bottoms off the carrots, then cut into thirds or quarters. Try to get the pieces to be evenly-sized. Toss the carrot pieces in a little oil so they are coated. Arrange them on a baking tray. Roast for approximately 40 minutes, or until the carrots are browned and tender. Place the roasted carrots, cumin, olive oil and salt in a blender. Blend until smooth. (You can adjust the levels of cumin, salt and oil to achieve the desired level of smoothness and taste.)
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
— Emilia's - Ashburton
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