I N G R E D I E N T S Hummus
240g chickpeas (drained)
5 tbsp Tahin
1 clove garlic
1/2 spanish pepper
1/2 tsp Himalaya salt
2 tbsp extra virgin olive oil
1 tbsp agave syrup
4 tbsp filtered water
Juice of 1 lemon
I N G R E D I E N T S Sticks (RAW)
A D D I T I O N A L / G A R N I S H
Extra virgin olive oil
D I R EC T I O N S
Preheat oven at 180 degrees.
Coat the carrots with olive oil, agave syrup, peper and salt
Roast the carrots in a baking dish for 20 minutes until soft.
Set aside to cool down.
Put all the ingredients in the blender and process until smooth.
Add a bit of water to make it more liquid.
Garnish with fresh coriander and extra virgin olive oil on top.