Carrots and pepper dip

Ingredients

• 4 pcs Red pepper, deseeded, finely sliced
• 4 pcs Carrots
• 2 tbsp Olive oil
• 1 pcs Red onion, cut into 8 wedges
• 2 clove Garlic, peeled
• 1/2 tsp Cumin seed, ground
• 1/4 tsp Black pepper, ground

Method

1. Heat oven to 200C.
2. Toss the bell pepper, onion, and garlic with olive oil, cumin, and black pepper on a rimmed baking sheet.
3. Roast the veggies for 40 minutes.
4. Place side to cool for 5 minutes and transfer to a food blender.
5. Blend on high until smooth.
6. Cut the carrots into matchsticks and serve with prepared pepper dip.