Carrot and cumin dip

Carrot and cumin dip

25 mins



  • 2 Lebanese bread rounds
  • 3 large carrots, peeled, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • 1/3 cup Tamar Valley Greek Style Yoghurt
  • 2 tablespoons finely chopped fresh coriander leaves
  • Extra virgin olive oil, to serve
  • Extra smoked paprika, to serve


  • Step 1 Preheat oven to 200°C/180°C fan-forced. Place bread on a large baking tray. Bake for 5 minutes or until golden and crisp. Break bread into bite-sized pieces.
  • Step 2 Meanwhile, bring a saucepan of water to the boil over high heat. Cook carrot for 7 to 10 minutes or until soft. Drain. Cool for 5 minutes.
  • Step 3 Place carrot, cumin, paprika, lemon juice and yoghurt in a food processor. Process until smooth. Transfer to a bowl. Season with salt and pepper. Stir in coriander.
  • Step 4 Drizzle dip with oil and sprinkle with extra paprika. Serve warm or cold with crisps.

Recipe courtesy of

Serving size 4

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