Carrot and pomegranate molasses dip

Ingredients

8 large carrots, peeled, sliced into 1cm pieces

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

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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.