BARLEYmax™ Moroccan Carrot Dip

• 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)

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1. Cook the carrot in a large saucepan of boiling water for 20 minutes or until tender. Drain and cool.
2. Place all ingredients in the bowl of a food processor and process until smooth.
3. Taste and season with extra salt if required. Transfer to serving bowl.