Roasted Carrot & Yoghurt Dip

By: Katrina Butterworth
Roasted Carrot & Yoghurt Dip


  1. Preheat the oven to 200 degrees.
  2. Toss the carrot with the oil, garlic, cumin powder, cumin seeds, and salt & pepper.
  3. Cook for 30 minutes or until tender. Once cooked, cool slightly.
  4. Put all the cooked ingredients in a food processor and add the yoghurt. Process until smooth.
  5. Top with the dukkha and serve with fresh crudités.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.