Carrot & Tahini Dip


This refreshing dip is full of antioxidants, vitamin A and calcium.  Its a great addition to any buddha or poke bowl as well as being a delicious match with my Pumpkin, Flaxseed & Turmeric Crackers.


3 medium carrots
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp smoked paprika
¼ tsp sea salt flakes
1 clove garlic
60ml fresh squeezed lemon juice
30 ml extra virgin olive oil
1/3 cup tahini
Peel and cut carrots into quarters and place in a food processor along with all the other ingredients except for the tahini and pulse until the carrot becomes smooth. I think it is nice to keep a little bit of texture in the dip.

Add in the tahini and pulse again until it is blended. 

Keep in the fridge for up to 5 days.