Roasted Carrot Dip

Ingredients:

• 500 gms carrots chopped
• 3 cloves garlic crushed
• 2 TBsp olive oil
• 1/4 teaspoon salt and pepper
• 1/4 cup Mayvers tahini
• Juice from one lemon
• 2 TBsp water

Instructions:

1. Preheat oven to 180C.
2. Roughly chop carrots and place in baking tray pour over 1 TBsp olive oil and toss.
3. Place in oven for 15 minutes, then toss before replacing in oven for a further 20 minutes.
4. Remove from oven and set aside to cool.
5. Once cool place in blender with other ingredients and blend to dip consistency.
6. Place in bowl and decorate with pumpkin seeds if desired, keep refrigerated until you want to serve it.
7. Makes 2 cups.