Carrot and Ricotta Dip


  • 3 large carrots, peeled & chopped
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 tbsp lemon juice
  • ½ cup reduced-fat Ricotta
  • 2 tbsp fresh coriander leaves, finely chopped
  • Pinch salt

Preparation time
10 minutes

Cooking time
10 Minutes

Serves 8


    Bring a saucepan of water to the boil over high heat. Cook the carrot for 7 to 10 minutes or until soft. Drain and cool.

    Place carrots, cumin, paprika, lemon juice, pinch of salt and ricotta in a food processor. Process until smooth. Transfer to a bowl and stir through the coriander.


    • Serve with pita crisps or as a sandwich spread.


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