Carrot Sesame Dip
- 3/4 cup sesame seeds (or sunflower seeds)
- 1 large Carrot
- 1 tbsp Lemon Juice (1/2 squeezed lemon)
- ¼ tsp Himalayan pink salt
- 3 tbsp Water (can use the water that was left over from boiling the carrot)
Peel and chop carrot, place in saucepan with water and leave to boil until soft.
Add all ingredients, including softened carrot, to a food processor/blender. Process or blend until it’s a creamy consistency.
Keep in fridge in container with lid for up to a week.