Name: Spiced Raw Carrot and Coriander Dip
Prep time: 1 h 15 min
Ingredients: 3 carrots (475g), peeled, coarsely chopped; 125ml (1/2 cup) water; 75g (1/4 cup) tahini; 2 tablespoons fresh lemon juice; 1 small eschalot, quartered; 2 medjool dates, pitted; 1.5cm piece fresh ginger, peeled, sliced; 1 tablespoon olive oil; 1 1/2 teaspoon ground cumin; 1 teaspoon garam masala; 1 teaspoon salt, plus extra to taste; 1/4 cup freshly chopped coriander leaves; Chargrilled chapati bread, crackers or cucumber sticks, to serve

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For the best results, use your Breville Boss™ blender.
Place carrots and water into blender jug and secure lid. PUREE 20 - 30 seconds or until pureed. Use wand occasionally to press ingredients into blades if required
Add tahini, lemon juice, eschalot, dates, ginger, oil, cumin, garam masala and salt. BLEND 20 seconds or until smooth
Add coriander. CHOP 5 seconds or until roughly combined, season to taste with salt
Transfer to a serving bowl and cover with plastic wrap. Place in the fridge to chill for at least 1 hour before serving.

Tips & Hints:

To serve, transfer to a serving bowl with torn chapati bread, crackers or cucumber sticks

For the best results, use your Breville Boss™ blender.
Place carrots and water into blender jug and secure lid. PUREE 20 - 30 seconds or until pureed. Use wand occasionally to press ingredients into blades if required
Add tahini, lemon juice, eschalot, dates, ginger, oil, cumin, garam masala and salt. BLEND 20 seconds or until smooth
Add coriander. CHOP 5 seconds or until roughly combined, season to taste with salt
Transfer to a serving bowl and cover with plastic wrap. Place in the fridge to chill for at least 1 hour before serving.

Tips & Hints:

To serve, transfer to a serving bowl with torn chapati bread, crackers or cucumber sticks

For the best results, use your Breville Boss™ blender.
Place carrots and water into blender jug and secure lid. PUREE 20 - 30 seconds or until pureed. Use wand occasionally to press ingredients into blades if required
Add tahini, lemon juice, eschalot, dates, ginger, oil, cumin, garam masala and salt. BLEND 20 seconds or until smooth
Add coriander. CHOP 5 seconds or until roughly combined, season to taste with salt
Transfer to a serving bowl and cover with plastic wrap. Place in the fridge to chill for at least 1 hour before serving.

Tips & Hints:

To serve, transfer to a serving bowl with torn chapati bread, crackers or cucumber sticks

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