Carrot and cumin dip

Low FODMAP carrot & cumin dip

Adapted from Taste.com.au Serves 4

INGREDIENTS

• 500g carrots, peeled, coarsely chop
• 30 ml garlic infused olive oil
• 1 tsp ground cumin
• Salt & ground black pepper to taste

METHOD

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 and cumin in the bowl of a food processor, and process until smooth.

4. Taste and season with a sprinkle of salt and pepper.

5. Serve with plain rice crackers and low FODMAP vegetables sticks (carrots, red capsicum and cucumber)

Please note: One serve of this dip (100g) is low in FODMAPs

Tip: You can store this dip for two days in an airtight container in the fridge.