Carrot & Cumin Dip

carrot dip
Serves: 4
Prep: 5 minutes
Cook: 30 minutes

This vibrant dip is perfect to serve up for guests at the next event. It puts a spin on good old hummus while maintaining those Middle Eastern flavours we all love. Serve with rice crackers or low FODMAP veggie sticks for the perfect platter to get the party started.


Carrots, peeled, coarsely chopped

500 g 17.6 oz

1½  Tbsp garlic-infused olive oil

30 g 1 oz

1 tsp cumin

2 g 0.07 oz

Salt and pepper, to season


  1. Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender. Drain water.

  2. Place the carrot, oil and cumin in the bowl of a food processor, and process until smooth.

  3. Taste and season with a sprinkle of salt and pepper.

  4. Serve with plain rice crackers and low FODMAP vegetable sticks (carrots, red capsicum and cucumber).


  • One serve of this dip (100g) is low in FODMAPs
  • You can store this dip for two days in an airtight container in the fridge.  

Nutrition Information (per serve)
Energy 447 Kj / 107 cal
Protein 1.10g
Carbohydrates 6.80g
Sugar 5.60g
Total Fat 7.70g
Saturated Fat 1.00g
Fibre 5.00g
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