Roasted Carrot & Cumin Dip #winning

I’ve mentioned this dip on the blog before, but realized I never included the recipe.  It’s a very simple dip with few ingredients, but always make a great impression at parties.  Serve with sprinkled feta and fresh cilantro along with pita chips.  Make sure to use cumin seeds and not already ground cumin, it makes a big difference in terms of flavor.  I promise everyone at the party will be begging you to tell you what else is in it, because just saying carrots, olive oil and cumin don’t do it justice!

Roasted carrot puree with feta


1lb 2 oz carrots, peeled and thickly sliced

heaping 1/3 cup olive oil

2 tsp cumin seeds 4 oz feta cheese or

fresh firm goat cheese, crumbled

salt and pepper 1 small bunch fresh cilantro, finely chopped for garnishing



-Preheat oven to 400.  Put the carrots in an ovenproof dish, pour over

the oil, and cover the dish with foil.  Bake in the preheated oven for

25 minutes.

-Meanwhile, heat a dry, heavy-bottom skillet over medium-high heat.

Add the cumin seeds and cook for 3 to 4 minutes, tossing the skillet

frequently, until lightly toasted and fragrant.  Let cool, then grind

in a mortar with a pestle, or an electric grinder, to form a coarse


-Remove the foil from the ovenproof dish, toss in the ground cumin

seeds, and bake for an additional 15 minutes or until tender.

-Mash the carrots with a fork, combining them with the oil in the dish,

or whiz them to a puree in a blender or foo processor.  Season the

puree with salt and pepper to taste and spoon into a serving dish.

-Scatter the crumbled feta cheese over the top and garnish with

cilantro.  Serve warm or at room temperature, great with pita chips.