Spiced carrot dip
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Carrots, chopped | |
| 1½ | cup | Water |
| ½ | large | Vegetable stock cube, crumbled |
| ¼ | cup | Olive oil |
| 1 | tablespoon | White vinegar |
| 1 | Clove garlic, crushed | |
| ¼ | teaspoon | Ground oregano |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Ground cumin |
| 1 | Red pepper, sliced | |
| 1 | Grean pepper, sliced | |
Directions
black olives pita bread
Combine carrots, water and stock cube in pan, bring to boil, simmer, covered, about 15 minutes or until carrots are tender, drain, discard stock. Place carrots in bowl, add combined oil, vinegar, garlic, oregano, paprika and cumin, cover, cool.
Blend or process carrot mixture until smooth. Serve dip with peppers, olives and bread.
Makes about 2½ cups. Source: Australian Women's Weekly, Mediterranean Cookbook