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
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.