1 large carrot
1 tin of chickpeas
1 tsp honey
1 tsp paprika
1 tbsp tahini
1 tbsp olive oil
Preheat the oven to 170 degrees
Peel and cut up the carrots
Add oil, paprika to the carrots and mix together well
.Put it all on a roasting tray and bang it in the oven for 40 minutes
Once the carrots are soft take them out of the oven and mix in the honey and put them back into the oven for an extra 5 minutes to caramelize.
Once your carrots are ready drain and put your tin of chickpeas in a food processor
Add the tahini
Blend till smooth (add a few tbsp of ice water if it looks too dry)
Then add the honey roasted carrots to the mix and blend till smooth (add more water till you reach the perfect consistency!)
4 small garlic clove
Pinch of sea salt
25g pine nuts, very lightly toasted
25g Sunflower seeds
25g Cashew Nuts
100g fresh basil leaves
40g Parmesan, finely grated
Juice of ½ lemon
200ml extra-virgin olive oil
Put all the nuts, seeds and fresh basil together in a food processor
Once everything is mixed into a paste add the olive oil and parmesan
Salt + Pepper at the end and you're done!
Two Ingredient Yoghurt Flatbread
½ cup whole wheat flour
½ cup flour
½ tsp baking powder (omit if using self-rising flour
)½ tsp salt
1 cup plain yoghurt (regular or Greek)Olive oil, for cooking
In a large bowl, mix the flour, baking powder, and salt.
Stir in the yoghurt until a dough forms.
Knead until smooth, about 1-2 minutes.
Add more flour as needed if the dough is too sticky.
Divide into four balls, cover and let rest for 15 minutes.
Lightly dust a clean surface with flour.
Press one ball into a round flatbread using your fingertips.
Roll flat on the floured surface until about ⅛ inch (½ cm) thick.
Heat a skillet over medium heat with a drizzle of oil.
Cook the flatbread until the bottom is golden brown with a few dark spots, about 2-3 minutes.
Flip and cook until the opposite side is golden brown, about 1-2 minutes.
Remove from heat and repeat with remaining three flatbreads.