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Carrot and cumin spread

Carrots and cumin seeds roasted and blended with peanut butter. A great addition to your lunch box as a dip or spread.
  • 8 carrots, peeled and chopped
  • 2 teaspoons whole cumin seeds
  • 1 tablespoon oil
  • 2 tablespoons peanut butter
  • 1 tablespoon lemon juice
  1. 1. Heat oven to 200°C.
  2. 2. Mix the carrots with the cumin seeds and canola oil.
  3. 3. Spread out in a roasting dish.
  4. 4. Roast in the oven for approximately 45 minutes or until browned, stir every 10 minutes.
  5. 5. Remove from oven and allow to cool.
  6. 6. In a food processor blend roasted carrots with peanut butter and lemon juice.
  7. 7. Serve with pita bread chips or vegetable sticks.