Roasted Carrot hummus

I N G R E D I E N T S Hummus
200g carrots
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
Black pepper

wortelhummus 2
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I N G R E D I E N T S Sticks (RAW)
Celery
Green asparagus
Red chicory

A D D I T I O N A L / G A R N I S H
Fresh coriander
Lemon
Chickpeas
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.

G O O D   F O R   Y O U
Fiber
Protein

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