Take a dip in this cool carrot-crunching snack! Perfect for an after-school snack, this smashed carrot dip comes together in seconds.
Chop carrots into bite-size pieces using the claw grip.
Blitz them in a food blender until completely broken down, scraping down the sides as needed. (If you don’t have a blender, try grating the carrots instead.)
Add the rest of the ingredients and blitz until smooth, stopping to scrape sides down as needed.
Taste and add a grind or two of black pepper if you fancy it.
Plop it in a bowl and get dipping with vegetable sticks or your fingers!
Power Up: Try beetroot instead of carrot for a fun twist and bold pink colour!
Watch It: See the video on how to make this recipe here.
Download it: Make sure you download the recipe card, along with the rest of the vegetable files and activities here.
About the chef
Andrew has trained and worked as a chef, sommelier and maître d' across fine dining establishments and has been working with the Compass Group for 28 years, most recently as Executive Chef at Chartwells. Along with Allegra McEvedy, Andrew is the chef face of the Super Yummy Kitchen project.