Carrot And Cumin Dip Recipes

ROASTED CARROT DIP

Steps:

• Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly. , In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving., Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.

CARROT AND CUMIN DIP

Steps:

• Roast carrots garlic, cumin seeds, oil and salt for 35 minutes and then allow to cool.
• Place in food processor until almost smooth. Then add extra oil, tahini and line juice. Blend briefly. Adjust seasoning.

ROASTED CARROT DIP

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.
• Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha, and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.

HONEY ROASTED CARROTS WITH CUMIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
• Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

CARROT-YOGURT DIP

Steps:

• Combine carrots, cumin, oil, vinegar, cilantro, and Indian pickles in a small bowl. Season generously with salt and pepper. Refrigerate, covered, at least 30 minutes.
• Meanwhile, in another bowl, mix together yogurt and garlic. Season with salt and refrigerate, covered, up to 1 day.
• Spread yogurt mixture onto a serving plate, then spoon marinated carrots on top, leaving behind any accumulated liquid. Garnish with pistachios, cilantro leaves, and a drizzle of oil from the pickle jar. Serve with papadums.

CARROT & CUMIN DIP

Steps:

• Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender.
• Drain.
• Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth.
• Taste and season with salt and pepper.
• Transfer to a serving bowl and serve with pita.