Vegetable Dip

Serves 8, 140 calories per serve

500g peeled carrots
2 red capsicum
2 cloves garlic
1 tsp cumin
1 tsp smoked paprika
1 tsp ground ginger
salt to taste
2 tbs maple syrup
2 tbs lemon juice
1 tbs olive oil

Cook carrots until soft. Meanwhile pan fry sliced capsicum and chopped garlic in sprayed non stick pan until soft. Add drained, cooked carrots and cook over low heat for a few minutes to dry the carrots out.

Puree the vegetables in a food processor until smooth, then add all but the olive oil. When well blended, all olive oil slowly until combined.

Cool, then serve with rice crackers, baked Mountain Bread roll up pieces, or other low carbohydrate choice. Makes a nice change from a creamy dip.

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