Prep 10 mins
Cook 35 mins
This recipe is dairy free, gluten free and is suitable for children. You can add a dash of harissa (chilli paste) if you like a hotter taste.
- 1 kg peeled carrot, cut into chunks
- 1 tablespoon cumin seed
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 teaspoon sea salt
- 3 tablespoons tahini
- 1 tablespoon olive oil
- 1 tablespoon lime juice or 1 tablespoon lemon juice
- Roast carrots garlic, cumin seeds, oil and salt for 35 minutes and then allow to cool.
- Place in food processor until almost smooth. Then add extra oil, tahini and line juice. Blend briefly. Adjust seasoning.