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Roasted Carrot Hummus
Sweet roasted carrots combined with chickpeas, tahini, lemon juice, and cumin, a delicious dip or spread.
Ingredients
- 200 grams carrots 7 oz
- Drizzle of olive oil
- Salt and pepper to taste
- 440 grams tin cooked chickpeas 15 oz
- 1 garlic clove crushed
- 2 teaspoon tahini heaped
- 2 tablespoon lemon juice
- 2 teaspoon ground cumin
Instructions
- Preheat the oven to 200C/400F/gas mark 6.
- Place the carrots on a baking sheet, drizzle with olive oil and season. Roast in the oven until soft - about 30 minutes.
- When the carrots have cooked, place them and the remainder of the ingredients into a mixer and blitz until blended and smooth. Spoon into a bowl and level to remove any air pockets.
- Serve immediately, with warm pitta bread, or cover with a film of olive oil to preserve it and store in the refrigerator.
Notes
Save the water from the can of chickpeas, when making the hummus you can change the texture from spread to dip by adding more of the chickpea water.