Home Recipe ContentCarrot and Coriander Dip

Carrot and Coriander Dip

Published : June 21, 2015

This is a great dip with a bit of bite – it also works well served with fish or burgers

(at front of image)

INGREDIENTS

110g carrots, peeled and grated
200g natural yoghurt
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp lemon juice
1 tbsp olive oil
large handful of coriander, chopped
large handful of mint, chopped

METHOD

  • In a pan over moderate heat dry roast the coriander and cumin seeds for about 5 minutes, shaking pan occasionally to prevent burning
  • Crush in a pestle and mortar
  • Mix together with all the other ingredients
  • Serve and enjoy.
     

Recipe courtesy of Jo Beer, www.revitalise.com.au




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