Ready in 15 | Serves 8


3 medium size carrots, peeled and roughly chopped

3 cloves garlic, peeled

1 can Organic Chickpeas (Garbanzo Beans) (rinsed and drained)

juice of 1 lemon

2 tablespoons Organic Sesame Seeds, Hulled

Natural Herb Salt (to taste)

pepper (to taste)

⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed


Cook carrots in salted, boiling water for 10 minutes, or until very tender. Drain and cool.

Puree garlic, chickpeas and carrots in a food processor. Add lemon juice and tahini. Season.

With the motor running, drizzle in olive oil to form a smooth but firm paste. Transfer to a glass container.

This delicious hummus will keep for 2-3 days if kept refrigerated in an airtight container.





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