Carrot-Yoghurt Dip

A simple dip made with carrots, yoghurt and cumin
Ingredients - Serves 4
  • 3-4 medium-sized (or 500 g) carrots, grated
  • 2 cups (or 400 g) thick yoghurt, whisked till smooth
  • 2-3 cloves (or 7 g) garlic
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cumin seeds
  • ground black pepper
  • Salt, to taste
Steps
  1. Heat the oil in a pan. Fry the cumin seeds till they start to splutter
  2. Add grated carrots and cook till they are soft
  3. Crush the garlic, with a fat pinch of salt. This is best done with a {mortar and pestle}
  4. In a bowl, whisk the yoghurt till smooth. Mix in the garlic and cooked carrots
  5. Season with salt and pepper and serve with pita bread
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