Roasted Carrot & Dill Hummus Dip

Ingredients:

1 1/2 pre-roasted carrots peeled and chopped

1 teaspoon sesame oil

1 small garlic clove

3 tablespoons freshly chopped dill

1 can chickpeas (washed and drained)

1/4 cup tahini

2 tablespoons lemon juice

4 tablespoons water (to help with the consistency)

Pink Himalayan sea salt (add to taste)

Method:

  1. Add garlic and fresh dill into a food processor and process until minced
  2. Continue to add all the ingredients besides the carrots and mix until everything is well combined.
  3. Then add the carrots and process until smooth. Taste and adjust ingredients as desired.
  4. Serve the hummus with a sprinkle of ground cumin, coriander, fresh dill and a drizzle of olive oil. Keep leftover hummus in an airtight container for up to 5 days.

 

Cranberry & Thyme Cheese Ball

Ingredients:

1 cup cashews (soaked overnight)

2 tablespoons lemon juice

2 tablespoons nutritional yeast

2 tablespoons coconut oil

2 teaspoons white miso paste

1 clove garlic

1/4 teaspoon pink Himalayan sea salt

1 tablespoon fresh thyme leaves

1/2 cup dried cranberries

Methods:

  1. Add all the ingredients besides the cranberries into a food processor and blend to combine
  2. Line a small bowl with cling wrap and scoop the entire mixture into the bowl. Gather up the side of the plastic and twist at the top to keep it sealed in. Allow to sit in the fridge for a couple of hours to firm up.
  3. Remove the now firm cheese ball from the plastic and press the cranberries into the sides. Garnish with thyme sprigs and served with crackers of choice.