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Spiced carrot and feta dip with pumpkin seeds
Serves 6-8 | prep 10 mins | total time
Spiced carrot and feta dip with pumpkin seeds
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Serves 6-8 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
65Kcal
Fat
6gr
Saturates
3gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
3gr
Salt
0.7gr
Ingredients
- 1 tbsp pumpkin seeds
- 25g butter
- 3 garlic cloves, finely chopped
- ¼ tsp chilli flakes
- 1 tsp cumin seeds
- 500g carrots, sliced 2cm thick
- 400ml hot vegetable stock
- 50g feta cheese, crumbled, to serve
Step by step
Get ahead
Make up to 2 days ahead, cover and chill. Remove from the fridge 2 hours before serving. The cooled carrot purée can also be frozen. Defrost and allow to come to room temperature before adding the feta and pumpkin seeds.
- Put the pumpkin seeds in a large, dry frying pan (one that has a lid) and toast for a couple of minutes until they begin to pop; remove to a plate. Melt the butter in the frying pan. Add the garlic, chilli and cumin; cook gently for 2-3 minutes, without colouring the garlic. Then add the carrots, cover with the lid and gently cook for 5 minutes. Pour over the hot stock; cover and cook for 15 minutes. Remove the lid and bubble rapidly for 10-15 minutes until the stock has almost gone and the carrots are tender.
- Remove from the heat and transfer to a food processor. Whiz briefly to a chunky purée and season to taste.
- Transfer to a serving dish and sprinkle with the crumbled feta cheese and toasted pumpkin seeds.