I try to make a few raw dishes every week. So this week instead of making my usual cooked hummus I did a little raw twist and wow! Yum to the tum. First off, my son LOVES it. He couldn't get enough and my daughter gobbled it up too. When you make something your children eat and love and it's super healthy you can't help but feel like the day has been a wild success. I used the carrot hummus at snack time and dressed with some veggies. How fun was snack time today. And remember, this version is to my taste (and my kid's), you may like less of this and more of that, and that's great - have fun make and it your own.
4 medium organic carrots
2 - 4 tablespoons organic raw tahini (use the 2 tbsp if you want more carrot taste, I used 4 because I love the taste of tahini and I used the 1 & 1/2 lemons)
Juice from 1 & 1/2 lemons (if using less tahini, use less lemon)
1/2 teaspoon celtic sea salt (or to taste)
1/2 teaspoon garlic granules
Oil (of choice) I use grapeseed
1. Peel and rough chop carrots
2. Add carrots to food processor and give a quick run
3. Add tahini and mix until incorporated
4. Add lemon, salt and garlic
6. Continue blending and drizzle in oil until desired creaminess
Some other presentation ideas...the color is brilliant!
My daughter's creation:
a one-eyed carrot monster, she called it.
Shared on: A Gluten-Free Holiday 2011, Allergy-Free Wednesdays Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Allergy-Friendly Fridays, Friday Foodie Fix, Raw Foods Thursdays,