Raw Health carrot and orange dip
For the curly carrot crisps:
2 carrots, cut into batons approx. 2 inches long
1 tbsp Raw Health olive oil
Pinch of salt
For the dip:
300g carrots, peeled and chopped roughly
4 heaped tbsp Raw Health tahini (70-80g)
20ml Raw Health olive oil + more for drizzling
2 tbsp Raw Health apple cider vinegar
1 tbsp Raw Health honey
100ml orange juice, approx. juice of 1 orange
15g fresh ginger, peeled
1 tsp cumin
1/2 -1 tsp salt
Sesame seeds, for sprinkling
Start by preparing the carrot crisps, if making, by tossing the carrot batons with oil and salt. Arrange on a dehydrator tray, without overlapping, and dehydrate for about 5-7 hours, or until crunchy. Store in an airtight container until ready to serve.
Put all of the ingredients apart from the sesame seeds into a high-speed blender and blend until smooth. Add more olive oil if it is too thick. Taste for seasoning, adding more salt or cumin if desired.
Spoon into a bowl, drizzle the top with olive oil and scatter over the sesame seeds and carrot crisps before serving.