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Raw Carrot Hummus
5 cups grated carrot 2 cloves garlic, coarsely chopped ½ cup blanched almonds ½ cup tahini ¼ cup extra virgin olive oil ½ cup orange juice 1 tbsp lemon juice 2 tsp ground cumin 2 tsp smoked paprika 2 tsp salt ground black pepper, to taste 2 tbsp chopped coriander leaves
© Annabel Langbein Media
Place all ingredients in a food processor and whizz to make a smoothish, spreadable dip. Adjust seasoning to taste. Thin as desired with extra oil or water. Transfer to a jar and store in the fridge for up to 5 days until needed.
This healthy but beguilingly creamy dip is great as a snack or lunchbox filler with crackers or vegetable bites and is also good on bruschetta.
This recipe is from my book The Free Range Cook: Through the Seasons
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