It’s convenient but expensive to buy dips from the supermarket. If you’ve got a well stocked pantry you can whizz up a dip for a few unexpected guests that tastes better than the boughten equivalent. You’ll also get to choose exactly what goes into it and if you’re trying to get your kids to eat more vegetables, this is a painless way to get them to do it. I used a couple of very ugly carrots I’d grown for this dip – they taste just as good as the perfectly formed ones. Jim bunny does a little dance when he gets the peelings.
350g carrots (two or three medium carrots)
One teaspoon cumin seeds (or coriander seeds)
One clove of garlic, peeled
Juice of one lemon
Half a teaspoon ground paprika, preferrably smoked
One teaspoon runny honey
One tablespoon olive oil
Peel, dice and cook the carrots until tender. You can use left over roasted carrots if you have them or roast some extras to make this. Grind the cumin seeds in a mini food processor, liquidiser or pestle and mortar. Add the clove of garlic and paprika and grind again. Add the remaining ingredients to the food processor or mash together with a potato masher in a bowl until well mixed. Taste and season with salt and pepper. Sprinkle with a little extra paprika to serve. Serve at room temperature. Yields about a cup of dip.
You might like to try rocket and cashew nut pesto.