Carrot Dip

[Guest guest]

Carrot Dip

 

 

5 medium carrots, coarsely chopped

1 tablespoon olive oil

1 clove garlic, crushed

1/2 teaspoon ground cumin

2 teaspoons lemon juice

1/3 cup plain soy yogurt

 

 

1. Boil, steam or microwave chopped carrots until tender; drain.

 

2. Heat olive oil in large frying pan; cook garlic and cumin,

stirring, until fragrant.

 

3. Stir in carrot and lemon juice; cook, stirring, until combined.

Remove from heat; cool 10 minutes.

 

4. Blend or process carrot mixture and yogurt until just smooth.

 

 

Makes 1 1/2 cups.