This carrot dip makes a great low-fat, low-FODMAP alternative to hummus.
Preparation time: 5 minutes
Cooking time: 30 minutes
300g carrots peeled and cut in to 4cm slices
2 tbsp olive oil
3 cm peeled and grated ginger
2 tsp ground cumin
1 tsp paprika
3 tbsp toasted pine nuts
2 tbsp lemon juice
1. Preheat the oven to 180C
2. Lay the carrots on a baking tray and coat with olive oil and the cumin.
3. Roast in the oven for about 25 minutes or until slightly browned and cooked.
4. Blend together with all the other ingredients. Add a little water or more olive oil if too thick.
Serve with vegetable sticks (low-FODMAP) or gluten-free oatcakes.