Sunday: Rest day @Bluelake CrossFit

With the weather slowly changing it will be time to start entertaining again… This dip is easy and delicious to make… The perfect starter for guests to nibble on… Recipe comes from Dr Hazel Wallace, otherwise known as the Food Medic… Enjoy!

Roasted carrot tahini dip

Ingredients

3 large carrots

30ml extra virgin olive oil

70g tahini

2 garlic cloves

1⁄2 teaspoon of cumin

1⁄2 teaspoon of paprika

juice from 1⁄2 lemon

pinch of salt

pinch of pepper

handful of pumpkin seeds

handful of pomegranate seeds

sesame seeds

fresh coriander

pita bread

Instructions

Preheat the oven to 180°C/350°F. Peel and dice your carrots and scatter them on a baking tray.

Drizzle with olive oil and roast in the oven for 30 minutes.

Take the carrots out of the oven, and leave to cool for approximately 10 minutes.

Add the cooled carrots to the food processor along with the extra virgin olive oil, tahini, garlic cloves, cumin, paprika, lemon juice, salt and pepper. Blitz until completely combined and smooth.

Empty the dip into a bowl and top with pumpkin seeds, pomegranate, sesame seeds, and fresh coriander.

Enjoy with some toasted pitta!