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.
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