Handy for a pre-dinner snack or a great addition to a good lunch spread with friends and family.
400g carrots (you can use frozen for a quicker version!)
2 tsp tahini
1 tsp avocado oil (could use olive instead)
Juice of 1 lemon
1 heaped tsp cumin
Pinch black pepper
1/3 cup water
Optional (but very tasty) coriander – we used a small handful.
- Steam/boil the carrots until soft (we did ours in the instant pot for 2 minutes). If using frozen carrots just let them defrost before blending.
- Put the carrots and all the other ingredients into a food processor/blender and blend until it makes a thick, smooth dip.
- Store in the fridge for a week and enjoy with veggie sticks (we love it with celery and cucumber!).