- 15 ml (1 tbsp.) olive oil
- 430 ml (1 ¾ cup) carrots, peeled and thinly sliced
- 5 ml (½ tsp.) ground cumin
- 45 ml (3 tbsp.) water
- 125 ml (½ cup) iÖGO Greek 0% Plain yogurt
- 60 ml (¼ cup) hummus
- 10 ml (2 tsp.) freshly squeezed lemon juice
- Salt and pepper to taste
Good to know…
Why not make more carrots as a side dish for dinner and keep 250 ml (1 cup) of cooked carrots to prepare the dip?
In a saucepan, sauté the carrots and the cumin in olive oil.
Add the water, salt and pepper, cover and simmer for 10 to 12 minutes or until the carrots are tender and the liquid is evaporated.
In the food processor, puree until smooth. Let cool.
Add the remaining ingredients in the food processor and mix well.
Just before serving, garnish with a drizzle of olive oil and sprinkle with ground cumin if desired.
Serve with raw vegetables and pita chips or crackers.
Keeps 2 to 3 days in the refrigerator.
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