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Carrot (or Beetroot) Humus

This seasonal recipe was inspired at my training to become a ‘Riverford Cook’ (someone who gives cookery demonstrations for Riverford Organics, the biggest organic vegetable box distributors in the country). The colour is fantastic and the flavours are wonderful.

400g Cooked Carrots (or Cooked Beetroot)
1½ tsp ground cumin
¼ tsp paprika
2 small garlic cloves, crushed
2 tbs tahina
2 tbs lemon juice
4 tbs extra virgin olive oil
Sea salt, to taste

Put the cooked carrots (or beetroot) into a food processor with cumin, garlic, tahina and lemon juice.  Process to a smoth paste, then, with the machine still running, gradually add the oil through the hole in the lid.  Season with salt and pepper, and garnish with olive oil and paprika.

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