• 1 medium courgette, cut into chunks for roasting
• 3 large carrots, cut into chunks for roasting
• 2 dstp Tahini
• 1 lemon, juiced
• 1 tbsp garlic infused olive oil
• ½  tsp sea salt
• ½ tbsp garam masala
• ½ tbsp cumin
• 1 tsp paprika
• 30g Almonds

Instructions

• Either bake or sauté the courgette and carrots until nicely soft and browned. Once cooked, add them along with the almonds and all the other ingredients to the blender and whizz until a smooth consistency.
• Taste and adjust flavour if required – adding more tahini, garam masala, paprika or cumin.
• Store in fridge for 3-5 days.