Tales of food, sex and friendship




Carrot and Coriander Dip

August 4, 2011


Despite sounding a bit unusual, this dip is a dream. It has got a wonderful fresh flavour and goes well with bread, corn chips, vegetables…you name it. It’s quite light and won’t fill you up too much – the perfect start to any meal.
Serves 4

500g carrots, peeled and roughly chopped
2 tsp paprika
1/2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp grated ginger
2 cloves garlic
2 spring onions, roughly chopped
salt and freshly ground black pepper
juice of 1 lemon
100ml olive oil
1/2 cup fresh coriander leaves, roughly chopped

Cook carrots until tender. Place cooked carrots in a processor with remaining ingredients, except coriander and process until desired consistency (I like to leave it a little bit chunky). Enjoy!