Hi everyone!
Rosanna here with this week’s recipe blog. I hope you’re having a brilliant week so far!
Today’s recipe is one my favourite homemade dips – Moroccan Spiced Carrot Hummus .
I’m a big fan of homemade dips! Hummus, guacamole and freshly-made salsa are three firm favourites. Make a big batch to store in the fridge for a few days, and it means that you always have a tasty and healthy snack on hand to eat with carrot or cucumber sticks, which is a brilliant way to get more raw vegetables into your diet.. Plus there are so many varieties and flavour options to choose from, all you need is a bit of imagination… and a blender or food processor of course!
Chickpeas can be a really good source of low-fat, high-fibre, inexpensive, nutritious plant protein once they’re properly digested. Raw, sprouted varieties of beans and legumes are a wonderful source of protein, minerals, enzymes and phytonutrients but the cooked and canned versions aren’t always ideal for many people, as they can improperly digest, causing gas, bloating and discomfort. And bloating is what we all want to avoid – especially in summertime!
The other problem with canned chickpeas (and all canned food) is that Bisphenol A, the chemical used in lining the cans, has been linked in scientific studies with hormonal disruption in humans. So definitely best to avoid canned food and go for fresh when possible!
As our digestive health is essential to the rest of our health, it’s better to avoid anything that upsets it.
With this recipe for Moroccan Spiced Carrot Hummus, I was trying to create the texture of hummus without using chickpeas. I also decided to add in a variety of Moroccan-style spices to add an interesting twist to the dish! It’s easy to whip up for visiting friends and family, plus it makes a tasty and nutritious lunch. The tahini (sesame seed) paste and avocado help to boost its levels of calcium, iron, potassium, healthy fats and protein.
Moroccan Spiced Carrot Hummus
Ingredients:
250ml (1 cup) unsweetened almond milk/Koko coconut milk
Three raw carrots
1/2 tsp turmeric
1 tsp curry powder
1 tsp smoked paprika
Pinch of dried chilli flakes
Ppinch of salt and black pepper, to taste
1 tbsp tahini paste
1/2 a ripe avocado
1 tbsp fresh lemon juice
1 clove of garlic, minced
Instructions:
1. Peel the carrots and chop them into bite-size chunks.
2. In a small saucepan over a medium heat, heat up the plant milk until it simmers and add in the carrots.
3. Cover the saucepan partly with a lid and allow it to simmer for 8-10 minutes until the carrots are soft.
4. Add in the spices and salt and pepper, and stir well.
5. Transfer the spiced milk and carrots to a blender or food processor and add in the tahini, avocado, lemon juice and garlic. Blend well until smooth and creamy.
6. Taste and add more seasoning, if desired.
7. Serve warm or place it in the refrigerator for an hour and serve chilled.
8. Any leftovers can be stored in the fridge for up to 3 days.
