Carrots are a rich source of the beta-carotene antioxidant vital for protecting our eyes and supporting clear vision. Our body converts beta-carotene into retinol, then uses retinol to renew and repair skin membranes, including our cornea but also renews the photoreceptors in our eyes that allow us to see. The constant renewal and repair of the membranes and receptors in our eyes enables us to have good vision in the dark and as we age.
Cut up vegetables to dip, halve an avocado – top with carrot hummus and sprinkle with salt & pepper, udos oil and essential seed mix
- 2 medium or 1 large sized carrot, cut into chunks
- Olive oil to coat
- 1/4 teaspoon of whole caraway seeds
- 1/4 teaspoon of ground cumin/coriander mix
- 1/4 teaspoon curry powder (may be adjusted)
- 1 cup of sprouted chickpeas (garbanzo beans)
- ½ large clove garlic, crushed
- 1 teaspoons unhulled tahini
- 1/4 cup of extra virgin olive oil
- 1/2 large lemon, juiced
- Celtic sea salt and ground black pepper to taste
- Roughly chop carrot. Cover with olive oil and roast in the oven at 180 degrees – until tender.
- Combine the chickpeas and the garlic in the bowl of a food processor or blender. Pulse a few seconds until the chickpeas are well ground.
- Add the caraway seeds, cumin, curry powder and tahini to the mixture and pulse until they are well incorporated.
- With the motor running on low, slowly pour the olive oil into the processor. When the oil has been well blended, add the fresh lemon juice.
- Add carrots and blend until combined.
- Season the hummus with salt and black pepper to taste.