This carrot and parsnip seed spread is a satisfying option for the lunchbox. Use as a spread on crackers or in sandwiches. It also makes a nice filling: slice a bell or sweet pepper lengthwise, de-seed and fill. Make a chunky version to add to salads or enjoy as a tasty side dish or snack.
- 3 carrots
- 1 parsnip
- 4 tablespoons of sunflower seeds
- 1 tablespoon of tahini
- 4 tablespoons of olive oil
- 1 tablespoon of apple cider vinegar
- Peel and cut up parsnip and carrots into small pieces and place in food processor with an S-blade.
- Add remaining ingredients and blitz.
If you do not like the raw version above you could steam or par-boil the carrots and parsnips before chopping and placing in the food processor. Alternatively you could use the raw mix as a stuffing for baked peppers or other vegetable of your choosing.
Use whatever seeds you have, add more oil or tahini for a smoother spread and season to your taste.