Carrot Hummus

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

1. Add all of the ingredients to a food processor and blitz or pulse for around 7-10 seconds.
2. The finished result should be grainy rather than smooth.
3. Store in a glass jar in the fridge for around 3 days.