Roasted Carrot Hummus

Gluten, Dairy, Egg, Nut and Sugar Free

Both Thermomix and Conventional methods are included.

• 700g Raw Carrot (cut into 3cm pieces)
• Himalayan Salt & Cracked Pepper
• 2 Tbls Extra Virgin Coconut Oil (for cooking carrots)
• 1 large cloves garlic
• 3/4 Tsp Ground Cumin
• 3 Tbls Hulled Tahini (see notes)
• 1 Tsp freshly grated Ginger
• 1 x Lime Juice
• 2 Tbls Extra Virgin Olive Oil

Thermomix Method

1. Preheat oven to 200 degrees
2. Coat cut carrot with coconut oil and salt and pepper and place onto baking tray
3. Cook for approximately 30 minutes or until roasted, turning once
4. Remove tray and allow carrot to totally cool
5. Place garlic into thermomix bowl 5 sec, Speed 5
6. Place all other ingredients into bowl and blend 1 min, Speed 7 or until desired consistency.
7. Remove from thermomix bowl and serve.
8. All unused dip can be kept in an air-tight container in fridge for up to one week.

Blender Method

1. Preheat oven to 200 degrees
2. Coat cut carrot with coconut oil and salt and pepper and place on baking tray
3. Cook for approximately 30 minutes until roasted, turning once
4. Remove tray and allow carrot to totally cool
5. Place garlic into blender and blend until garlic is in crushed garlic consistency
6. Place all other ingredients into blender and blend until desired
7. Remove from blender and serve.
8. All unused dip can be kept in an air-tight container in fridge for up to one week

Note:  In this dip I like to use unhulled tahini as it gives a smoother consistency.