This simple, delicious and healthy recipe is one the whole family will enjoy. It is versatile as it can be used as a dip with veggies or crackers or a spread on your favourite low FODMAP bread so it’s great for entertaining, snacks, breakfasts or lunch boxes (see tips below for some suggestions).
4 extra-large carrots, peeled
Olive oil spray
2 2½ tbsp balsamic vinegar
½ cup feta cheese, crumbled
3 tsp curry powder
¼ cup mix of olive oil and garlic-infused olive oil
½ cup pepitas (pumpkin seeds) or low FODMAP nuts (e.g. macadamia nuts)
½ cup water + more if required
Salt and pepper, to season
Top, tail and peel carrots and cut into 1.5cm pieces.
On a baking tray, spray carrots with olive oil, drizzle with balsamic vinegar and toss to ensure the pieces are evenly coated.
Roast at 200°C/392°F for about 30 minutes or until the carrot is soft and caramelised.
Roast the pepitas at 180°C/356°F for about 8 minutes. When cooled blitz them in a food processor until they are a fine meal consistency.
Place all remaining ingredients (except water) into the food processor and blitz until smooth while adding water gradually to achieve a firm and smooth paste. Note, the dip will thicken once it is made.
Serving suggestions include:
|Nutrition Information (per serve)
|449 Kj / 107 cal