1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 4 servings |
||
| Calories 61 | ||
| Calories from Fat 14 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 73mg | 3% | |
| Potassium 409mg | 11% | |
| Total Carbohydrate 12.0g | 3% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 4.4g | ||
| Protein 2.0g | 3% | |
Lemony Carrot Dip
By: bluemoon downunder
Oct 4, 2005
Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven.
SERVES 4
Ingredients
- 6 carrots, peeled, cut into chunks or 12 baby carrots, which won't need to be peeled
- 1/2 lemon, juice of
- 1/4 cup cumin seed, toasted, to sprinkle
- salt, to taste
- fresh ground pepper, to taste
Directions
1
Cook the carrots in boiling salted water for 15 minutes or until soft, or cook them for 40 minutes in an oven pre-heated to 180°C.2
Mash or blend the carrots with lemon juice, season and top with the toasted cumin seeds.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > African > Northern > Moroccan
- Cuisine > African > Northern > Egyptian
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: 2Bleu (Bird&Buddha)
On Nov 12, 2008
Very simple to make, this has a great and unique flavor. I used baby carrots for the recipe and filled celery sticks with this dip. I (Bird) really enjoyed the light and healthy flavors. Thanks for sharing this recipe. 
From: Sydney Mike
On Sep 8, 2008
I used baby carrots, sliced & steamed for about 15 minutes until they were very soft! And that was the most difficult part of this recipe ~ Very simple! Slam, bam & done! Thanks for A GREAT TASTING DIP! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]
From: Anme
On Dec 2, 2008
I made this because I had some left over carrots I wanted to do something special with. This recipe sure did the trick! I too added a bit of vegtable stock to this dip to make it not quite as thick. Great recipe.
From: justcallmetoni
On Oct 25, 2008
Three simple ingredients that form a delectable bite. Decided to roast my carrots which added to their sweetness and flavor. Did notice the lower moisture content meant I needed to add a touch of vegetable broth which worked out just fine. Decided to take the lemon a tad bit further and added a small amount of finely diced preserved lemon in addition to the fresh juice. The contrast in taste and texture of the cumin was wonderful and I was glad I tossed the seeds in the oven about three minutes before the carrots were done. Served with red pepper wedges and celery sticks. Bravo.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved