I will admit that I am not a huge fan of carrots, but as it’s safer than many other vegetables I have found more ways to enjoy them. This dip was introduced to me when we went to a Middle Eastern restaurant (and I had fun dancing around the menu figuring out what I could eat) and the dip was delicious! A surprise to my boyfriend and myself that we kept going back for more…for a carrot dip?!
This is such a simple recipe because I use canned carrots, which are quick to cook and lot easier to purée. Just make sure you check the can to ensure the canned carrots are low Fodmap.
Low Fodmap Havuç
A Turkish carrot dip that is simple & delicious!
Ingredients
Dip
- 1 14.5 oz can of canned carrots
- 4 tsp garlic olive oil
- 1/4 cup low Fodmap yogurt
- 2 tsp lemon juice
- 1/4 tsp maple syrup
- 1/8 tsp white pepper
- salt to taste
To serve
- Finely chopped fresh parsley
- Quality olive oil
- Gluten-free pita bread, warmed
Instructions
- Preheat oven to 400℉. Place two paper towels on a dinner plate and set aside.
- Cut up gluten-free pitas into six wedges and place on cookie sheet. Warm in the oven for a minute and a half.
- Pour can's entire contents into a pot and heat carrots on medium heat on the stovetop for about five minutes.
- Drain carrots of water and place carrots on paper towel to absorb excess moisture.
- Place carrots, olive oil, yogurt, lemon juice, maple syrup, pepper and salt in a food processor and blend until smooth.
- Pour dip onto a serving dish and drizzle good, quality olive oil over top. Sprinkle chopped fresh parsley overtop and serve with warm gluten-free pita wedges.
Tried this recipe?Let us know how it was!