Carrot & Cumin Dip
- 2 14 lbs carrots, peeled, coarsely chopped
- 14 cup olive oil
- 2 teaspoons ground cumin
- 3 garlic cloves, crushed
- salt & freshly ground black pepper
- pita bread, to serve
- Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender.
- Drain.
- Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth.
- Taste and season with salt and pepper.
- Transfer to a serving bowl and serve with pita.
carrots, olive oil, ground cumin, garlic, salt, pita bread
Taken from www.food.com/recipe/carrot-cumin-dip-250228 (may not work)