Lemony Carrot Dip - cooking recipe

Ingredients

6 carrots, peeled, cut into chunks or 12 baby carrots, which won't need to be peeled
1/2 lemon, juice of
1/4 cup cumin seed, toasted, to sprinkle
salt, to taste
fresh ground pepper, to taste

Preparation

Cook the carrots in boiling salted water for 15 minutes or until soft, or cook them for 40 minutes in an oven pre-heated to 180\u00b0C.
Mash or blend the carrots with lemon juice, season and top with the toasted cumin seeds.