Carrot and Pomegranate Molasses Dip

Monday, 3 December 2018 12:09:00 pm Pacific/Auckland

Serves 6-8

Prep time: 15 mins

Cooking time: 15 mins

INGREDIENTS

8 large carrots, peeled, sliced into I cm coins

1 red chilli, deseeded, roughly chopped

1 tablespoon toasted cumin seeds, ground, plus extra seeds for serving

1 ½ tablespoon pomegranate molasses, plus extra for serving

1 tablespoon runny honey

2 teaspoons extra virgin olive oil

METHOD

Bring a large saucepan filled with salted water to a boil over a high heat.

Add the carrots and boil for 10-15 mins or until very tender.

Drain in a colander and allow to cool for 10 mins.

Add the cooled carrots to a blender along with the remaining ingredients and puree until smooth, season to taste.

Transfer carrot mixture to a serving bowl and drizzle over a little extra pomegranate molasses and a sprinkle of toasted cumin seeds.

Posted in Side Dish Recipes By

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