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Carrot and cumin spread
Carrots and cumin seeds roasted and blended with peanut butter. A great addition to your lunch box as a dip or spread.
Ingredients
8 carrots, peeled and chopped
2 teaspoons whole cumin seeds
1 tablespoon oil
2 tablespoons peanut butter
1 tablespoon lemon juice
Method
1. Heat oven to 200°C.
2. Mix the carrots with the cumin seeds and canola oil.
3. Spread out in a roasting dish.
4. Roast in the oven for approximately 45 minutes or until browned, stir every 10 minutes.
5. Remove from oven and allow to cool.
6. In a food processor blend roasted carrots with peanut butter and lemon juice.
7. Serve with pita bread chips or vegetable sticks.
Notes
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