CARROT DIP WITH CURRY AND CUMIN


4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.0
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 359.2 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.5 g

View full nutritional breakdown of CARROT DIP WITH CURRY AND CUMIN calories by ingredient
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Introduction

This dip/spread makes a nice change from the usual hummous or guacamole. When in temple mode I like to eat it spread it on rice cakes to give eating bread and butter a rest. Makes a nice starter with homemade flat bread served together with good quality olives. This dip/spread makes a nice change from the usual hummous or guacamole. When in temple mode I like to eat it spread it on rice cakes to give eating bread and butter a rest. Makes a nice starter with homemade flat bread served together with good quality olives.
Number of Servings: 8

Ingredients

    1 large onion, chopped
    2 clove garlic, chopped
    4 tablespoons olive oil, divided
    2 teaspoon curry powder
    1 teaspoon ground cumin
    6 large carrots, sliced and cooked (I steam them)
    400g jar white kidney beans, rinsed and drained ½ teaspoon salt, or to taste

Directions

1. In a skillet combine onion, garlic and 2 tablespoons olive oil. Cook, stirring until golden brown. Add curry and cumin, cook 1 minute.
2. In food processor puree onion mixture with carrots and kidney beans. With motor running, gradually add remaining 2 tablespoon olive oil through the feed tube. Add salt.

Number of Servings: 8

Recipe submitted by SparkPeople user ONENAILER.

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