18oz (500g) carrots, peeled and coarsely chopped
2oz (50g) BARLEYmax™ flakes
1 large garlic clove, crushed
¼ cup extra virgin olive oil
¼ tsp ground cumin
¼ tsp smoked paprika
¼ tsp ground turmeric
½ tsp chilli flakes (optional)
Zest from 1 lemon
1 tbsp lemon juice
½ tsp salt
1 Tbsp chopped cilantro (or parsley)
Cook the carrot in a large saucepan of boiling water for 20 minutes or until tender. Drain and cool.
Place all ingredients in the bowl of a food processor and process until smooth.
Taste and season with extra salt if required. Transfer to serving bowl.