30 September 2015

Carrot and cumin dip

carrot dip

Low FODMAP carrot & cumin dip

Adapted from Taste.com.au Serves 4


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


  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)

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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