Raw Carrot Hummus

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.

Prep time 10 mins
Makes 3½ cups

Ingredients

• 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

Method

1. Place all ingredients in a food processor and whizz to make a smoothish, spreadable dip.
2. Adjust seasoning to taste.
3. Thin as desired with extra oil or water.
4. Transfer to a jar and store in the fridge for up to 5 days until needed.

View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at annabel-langbein.com