Hummus Dip

Ingredients

1x 400g can chick peas, drained, rinsed 

½ teaspoon ground cumin

2 tablespoons lime juice

2 cloves garlic, crushed

2 tablespoons tahini paste (sesame paste)

Up to ½ cup olive oil

Method

Blend all ingredients together in a mini food processor until smooth. Add oil last, a little at a time. Depending on the taste and consistency you like, add as much as necessary up to the 1/2 cup.

Serve with paprika sprinkled on top and extra olive oil drizzled over the top.

Roasted Carrot Dip

Recipe from Better Homes & Gardens, Episode 38, aired on 18th October 2013

Ingredients

500g carrots, peeled and chopped
1 tablespoon unsalted butter
2 cinnamon quills
¾ cup water
1 tablespoon honey
2 tablespoon cream cheese
¼ teaspoon salt
pinch of white pepper
dukka, to sprinkle
crackers, to serve

Method

1. Preheat oven to 180°C
2. Place carrots, unsalted butter, cinnamon and water into a roasting pan. Cover with foil. Poke some holes through the foil. 
3. Roast carrots for 1¾ hours, cool for 15 minutes. Discard the cinnamon quills then transfer the carrots into a food processor. Add honey, cream cheese, salt and pepper. Blend till smooth. Transfer to a serving bowl.
4. Sprinkle the dukkah and serve with crackers

Notes & Tips

Healthy alternative: substitute the cream cheese with cottage cheese