This creamy carrot dip is a favourite of registered nutritionist Jenna Hope. One of our favourite and most versatile veggies, the humble carrot is in peak season right now, and they’re great for us.

Carrots are packed with dietary carotenoids, which help to support healthy immune function, skin and respiratory health, while their high vitamin A and C content has been shown to benefit cholesterol levels and heart health. And the best bit? Contrary to what you might expect, cooking them can actually increase their nutritional value.

Ingredients

350g peeled and chopped carrots

1 tbsp tahini

Juice of ½ lemon

1 tsp salt

1 tsp paprika

¼ de-seeded chilli

¼ tsp ground cumin

Method

Steam the carrots until soft.
Place the carrots into a food processor and blitz until smooth.
Chop the chilli into small chunks and add in to the food processor along with the tahini, lemon juice, salt, paprika and cumin.
Blitz until the dip is well combined.
Scrape the dip out of the processor and place into a bowl to serve, ensure you remove as much of the mix from the processor as possible.
Enjoy!

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