Carrot hummus



  • 1 small piece ginger (approx. 1 tsp)
  • 2 cloves garlic
  • 500g raw carrot, roughly chopped
  • 1/2 to 1tsp cumin (up to you)
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut or olive oil
  • Sea salt and pepper to taste

Instructions for making in a thermomix

  • Add the ginger and garlic to the mixing bowl and chop 4 sec / speed 5, tip out into a bowl for later
  • Add 500g of water to the bowl, insert steaming basket and add carrot, steam 15min / 100deg / speed 1
  • Remove steaming basket with the spatula, discard most of the water and tip the cooked carrots into the mixing bowl
  • Add reserved ginger, garlic, cumin, tahini, lemon juice, salt and pepper
  • Blend until desired consistency is reached, approx. 15-20sec / speed 7, you may need to add a bit of the water from cooking the carrots to get the right texture.
  • Adjust seasoning if required, serve and enjoy with seed crackers and celery sticks

Will keep in the fridge for up to 5 days


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