Roasted Carrot & Pumpkin Paleo Hummus

Method:

1. Pre-heat the oven to 180 degrees, fan-forced
2. Place carrots & pumpkin onto a tray, coat them with a tablespoon of coconut oil, a pinch of salt and pepper and roast for 20 – 30 minutes
3. Remove them from the oven and allow them to cool
4. Place all ingredients into a food processor and whizz. I like this dip chunky so I don’t use too much water, or over-blend. Adjust flavours & consistency to your desired dip needs!
5. Top with extra hemp oil, hemp seeds & pumpkin seeds

Ingredients:

- 2 large carrots, roughly chopped
- 2 cups Japanese pumpkin, roughly chopped
- 1 tablespoon of coconut oil
- 3 - 4 tablespoons of tahini
- 1/4 cup hemp oil/EVOO
- 1/2 a lemon, chopped (the whole thing!)
- 1 tablespoon of fresh grated turmeric
- 1 tablespoon of fresh grated ginger
- 2 teaspoons of ground cumin
- 1 teaspoon of paprika
- 1 - 2 teaspoon Himalayan sea salt
- A few twists of cracked pepper