Carrot and Ricotta Dip
INGREDIENTS
- 3 large carrots, peeled & chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp lemon juice
- ½ cup reduced-fat Ricotta
- 2 tbsp fresh coriander leaves, finely chopped
- Pinch salt
Preparation time
10 minutes
Cooking time
10 Minutes
Serves 8
METHOD
Bring a saucepan of water to the boil over high heat. Cook the carrot for 7 to 10 minutes or until soft. Drain and cool.
Place carrots, cumin, paprika, lemon juice, pinch of salt and ricotta in a food processor. Process until smooth. Transfer to a bowl and stir through the coriander.
Tip
- Serve with pita crisps or as a sandwich spread.
