Recipe: Carrot Hummus
You’ll need:
1 cup of dried chickpeas (or 2 cans of tinned chickpeas)
3-4 medium-sized carrots
2 tablespoons of tahini
Juice of one lemon
1 tablespoon of Bestow Beauty Plus Oil
2 tablespoons of rice wine vinegar
1 inch of ginger
1 clove of garlic
1 teaspoon of cumin
½ teaspoon of turmeric
½ teaspoon of salt
¼ cup of water
Garnish
1 teaspoon of sesame seeds
1 small handful of fresh coriander
To make:
Preheat the oven to 180 degrees celcius.
Soak the chickpeas overnight. Rinse and place in a pot of water. Bring to the boil, reduce the heat and simmer for 1 – 1.5 hours until tender.
While the chickpeas are cooking, line a baking tray with baking paper. Place the carrots on the tray and place in the oven. Roast the carrots for 1 hour.
Whisk the tahini, the juice of one lemon, Bestow Beauty Plus Oil and rice wine vinegar to make a thick paste. Mince ginger and garlic and add to the paste.
Once the chickpeas are cooked, drain them and let them cool. Remove the carrots from the oven. Once the chickpeas and carrots are cool, put them in a food processer with the tahini paste and the remaining ingredients. Blend on high until it reaches the desired consistency. Add more water if needed.
Garnish with fresh coriander, toasted sesame seeds and a swirl of Bestow Beauty Plus Oil.
You’ll need:
1 cup of sesame seeds
1/3 cup of flaxseeds
1/3 cup of sunflower seeds
1/3 cup of pumpkin seeds
2 tablespoons of psyllium husk
1 teaspoon of fresh rosemary, finely chopped
2 tablespoons of nutritional yeast
1/2 teaspoon of dried onion flakes
1/2 teaspoon of dried garlic flakes
1 tsp salt
2 cups warm water
To make:
Mix all the dry ingredients together, add water and mix.
Allow the mixture to stand for 15 minutes to become thick and gooey. It will resemble a dough.
Preheat the oven to 140 degrees celcius on fan bake.
Depending on how thick you would like the crackers to be, line one or two baking trays with baking paper.
Spread the dough evenly over the baking tray. Bake for 1 hour, removing after 30 minutes to score lines in the dough indicating where you would like the crackers to break apart once baked.
After an hour, check the colour of the crackers. If you would like them to be more golden in colour, bake for a little longer. If you are happy with the colour, switch off the oven, leaving the crackers in there to crisp up for another hour.
Remove from oven and let cool completely before breaking into crackers and storing in an airtight container.
