Paleo Carrot Turmeric Hummus


2 cups blended raw almonds (soaked overnight in water, then drained; or sub nut pulp leftover from making nut milk.)

2 medium sized carrots roasted with xvoo & salt

½ cup tahini

2 ½ cloves garlic

1 teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon turmeric powder

1 tablespoon red wine vinegar

juice from ½ orange

juice from ¼ lemon

1/8 teaspoon grated fresh ginger

¼ teaspoon paprika

½ cup water to add when blending

½ cup xvoo


Blend the roasted carrots with some of the water in a food processor.

Add the rest of the ingredients and blend until creamy (some carrot pieces are okay.)

Use this on your yam toast, or add some chopped scallions and use as a spread or dip.

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