Sunshine Carrot Dip

Barely adapted from Annabel Langbein - Simple Pleasures

📝 Ingredients

• 5 mediums carrots (peeled and coarsely chopped)
• 1 tbsp olive oil
• 2 cloves of garlic (crushed)
• 2 tsp cumin seeds
• 1/2 cup crumbled feta
• 1/4 cup lemon juice
• 1 tbsp honey
• 2 tsp thyme leaves (freshly picked)
• 1 tbsp parsley (roughly chopped)

👨‍🍳 Instructions

1. 1Place the carrots in a saucepan filled with salted water and bring to a boil before reducing to a simmer. Cook until tender, but not too soft. Remove from the heat and drain.
2. 2Place a frying pan over a medium heat and add the olive oil, garlic and cumin seeds. Cook until the garlic is slightly softened, but not brown otherwise it will taste bitter.
3. 3Place all the ingredients in a large food processor and process until smooth and creamy. Refrigerate before serving and serve topped with coriander seeds and a few fresh thyme leaves.