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“You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature. Serve with toasted pita wedges.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender.
  2. Drain.
  3. Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth.
  4. Taste and season with salt and pepper.
  5. Transfer to a serving bowl and serve with pita.

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