Serves: 4
Prep: 5 minutes Cook: 30 minutesThis vibrant dip is perfect to serve up for guests at the next event. It puts a spin on good old hummus while maintaining those Middle Eastern flavours we all love. Serve with rice crackers or low FODMAP veggie sticks for the perfect platter to get the party started.
| ingredients |
|---|
|
Carrots, peeled, coarsely chopped |
|
1½ 2 tbsp garlic-infused olive oil |
|
1 tsp cumin |
|
Salt and pepper, to season |
Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender. Drain water.
Place the carrot, oil and cumin in the bowl of a food processor, and process until smooth.
Taste and season with a sprinkle of salt and pepper.
Serve with plain rice crackers and low FODMAP vegetable sticks (carrots, red capsicum and cucumber).
| Nutrition Information (per serve) | |
|---|---|
| Energy | 447 Kj / 107 cal |
| Protein | 1.10g |
| Carbohydrates | 6.80g |
| Sugar | 5.60g |
| Total Fat | 7.70g |
| Saturated Fat | 1.00g |
| Fibre | 5.00g |
