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

Author

Jaclyn Cave
BHSc (Nat), BComm (Soc)
Masters Womens Health Med (UNSW)