- 3 large carrots, peeled
- 1 Tbsp. olive oil
- 2 cloves crushed garlic
- Salt and freshly ground black pepper, to taste
- 50g macadamia nuts roasted and chopped
- 100g store-bought hummus
Chop and roast the carrots in a tin foil package to prevent too much colour until soft (about 20 minutes) with a drizzle of olive oil, garlic and seasoning. Allow to cool. Roast the macadamia nuts for a minute or two, shaking the tray for even colour and taking care not to burn. Once the nuts and carrots are cooled, blend together the carrots, macadamias and hummus until smooth. Season to taste.