Ingredients
- 3-4 new carrots, scrubbed and dried
- ½ cup toasted peeled hazelnuts
- salt, sugar, ground cumin, smoked paprika
- olive oil
Roasted carrot and hazelnut dip
Method
- Gently roast the carrots until tender and sweet
- In a processor combine hazelnuts, carrots, and a good pinch of each seasoning and a glug of olive oil
- Process in to a coarse paste and serve
- Stored with layer of olive oil over top this will keep for a week or two, easy
Comments
Partner this with a handful of rice crackers or some toasted flat bread, and some chunky fingers of capsicum and cucumber for dipping and you’ve got a quick snack that is simple, tasty and healthy.
