CARROT DIP WITH CURRY AND CUMIN

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4.8 of 5 (4)

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

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.