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Ingredients
US|METRIC
2 SERVINGS
- 1 tsp. cumin seeds (or use a touch less ground cumin if you don’t like the idea of whole seeds in your dip)
- 1 tsp. ground coriander
- 2 Tbsp. olive oil
- 1 tsp. honey
- 700 grams carrots (about 6-7 large, peeled and cut into 4-5cm chunks)
- 2 cloves garlic (bruised but with skin on)
- 1/2 lemon
- 1 Orange
- 4 Tbsp. Tahini (the original recipe says you can use peanut butter instead – I’ve never tried but am sure it would work just fine if tahini isn’t in your pantry)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
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