Spiced carrot and feta dip with pumpkin seeds
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Lauren Mclean.
Spiced carrot and feta dip with pumpkin seeds
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
65Kcal
Fat
6gr
Saturates
3gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
3gr
Salt
0.7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
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.
