Carrot Hummus:
1 can chickpeas (or substitute with raw bulk chickpeas)
5-6 carrots
2 small sweet Kamara
Juice of 2 lemons
1 1/2 Tbsp tahini
1-2 cloves of crushed garlic
1 tsp of sea salt
Pinch of cracked black pepper
2 Tbsp olive oil
Oat & Walnut Crackers:
2 cups rolled oats (bulk bins)
1 1/2 cups walnuts (bulk bins)
1/3 cup water (bulk bins)
2 Tbsp chia seed (bulk bins)
2 Tbsp melted coconut oil
1 tsp sea salt

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Carrot Hummus: 

  1. Preheat oven 190 degrees. 
  2. Peel carrots and Kumara and slice.
  3. Place slices onto a lined baking tray and drizzle with about 2 Tbsp extra virgin olive oil. Sprinkle with sea salt and cracked black pepper. Mix well to ensure everything has been fully coated.
  4. Place in the oven for 25 minutes (stirring around 15 minutes) until soften and slightly caramelised.
  5. Remove from the oven and set aside to cool slightly. 
  6. Drain canned chickpeas and add to the blender with the roasted carrots, Kumara and remaining ingredients. Blend for 2-3 minutes until smooth.
  7. You can add extra lemon juice, salt or black pepper for your liking.

Oat & Walnut Crackers:

  1. Add the chia seeds to 1/3 cup water and soak for 10 minutes.
  2. Add the soaked chia seeds and all the remaining ingredients into the food processor and process until the mixture comes together (add 1 Tbsp water if the mixture is too dry). 
  3. Place mixture between two sheets of baking paper and roll out evenly.
  4. You can use cookie cutter or bake whole and break once baked (as I have done in this recipe).
  5. Bake for 10 minutes until golden (keep an eye they do not get burnt).