Wednesday, 30 September 2015

Low FODMAP carrot & cumin dip





Low FODMAP carrot & cumin dip

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Adapted from Taste.com.au

Serves 4
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INGREDIENTS
  • 500g carrots, peeled, coarsely chop   
  • 30 ml garlic infused olive oil
  • 1 tsp ground cumin
  • Salt & ground black pepper to taste
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METHOD


  1.         Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender. 
  2.  Drain
  3.        Place the carrot, oil and cumin in the bowl of a food processor, and process until smooth.
  4.         Taste and season with a sprinkle of salt and pepper.
  5.      Serve with plain rice crackers and low FODMAP vegetables sticks (carrots, red capsicum and cucumber)
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Please note: One serve of this dip (100g) is low in FODMAPs

Tip: You can store this dip for two days in an airtight container in the fridge.  

           


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