A nice alternative to chickpea hummus. This version is deliciously light and is tasty as a dip or just to have on the side of the plate. This does well with many vegetarian and vegan meals as well as cheese as it has a slightly sweet flavour.
Ingredients
350g raw, peeled carrots
2 tablespoons EVOO (extra virgin olive oil)
½ clove garlic
1 teaspoon whole cumin seeds
dash of lemon juice
2 tablespoons tahini
salt and pepper
30g sunflower seeds, soaked
Method
Add all of the ingredients to a food processor and blitz or pulse for around 7-10 seconds.
The finished result should be grainy rather than smooth.
Store in a glass jar in the fridge for around 3 days.
Dominique Ludwig
Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions.
Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester.
Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs
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