Ingredients
Units
Scale
- 2 large carrots
- 1/2 cup olive oil
- pinch salt + pepper
- 5.3 ounce vegan yogurt
- 1/4 cup tahini
- 1/2 cup chickpeas
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 2 tsp minced garlic
- 1 serving Fermented Black Seed Booster Powder
Garnishes
- toasted pumpkin seeds
- pomegranate seeds
- chickpeas
- fresh parsley
Dippers
- crackers
- chips
- gluten-free flatbread/pita
- veggies
Instructions
- Preheat your oven to 400 degrees
- Clean and peel your carrots, drizzle with olive oil, sprinkle with salt + pepper and roast for about 20 minutes, until the carrots are soft
- Cut your carrots into pieces, then add to a food processor/blender along with all other ingredients (minus the garnishes or dippers) and blend until smooth
- **NOTE: you may need to add more oil or water little bits at a time
- If your pumpkin seeds aren’t toasted, toast them in a small skillet over medium heat, tossing frequently (I used about 1/3 cup)
- Serve garnished with pumpkin seeds, fresh parsley, pomegrante seeds, and chickpeas and your choice of dippers
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 people