Carrot, Orange and Cumin Dip
Ingredients:
500g carrots, peeled and finely chopped2 tbsp Donegal rapeseed oil
1 onio, finely chopped
1 garlic clove, finely chopped
1 tsp ground cumin
60ml fresh orange juice
black pepper
Instructions
1. Steam the carrots for 15-20 minutes or until tender. Remove from the heat.
2. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and cumin and cook, stirring, for 5 minutes or until the onion softens.
3. Season with freshly ground black pepper. Set aside for 15 minutes to cool.
Kcal
67 kcal per serving
