Roast Carrot Hummus
Make this if you have carrots that need cooking
Makes enough for: 1 batch Hummus
Ingredients
- 350 g carrots, peeled and thickly sliced
- 1 clove garlic
- 90 mls olive oil, plus extra for drizzling
- 5 mls ground cumin, plus extra for sprinkling
- 400 g tinned chickpeas, undrained weight, drained
- 15 mls lemon juice
- 30 mls tahini
- 5 mls water
- Salt and freshly ground black pepper to season
Method
- Preheat the oven to 200° Celsius
- Place the carrots and garlic into an ovenproof dish
- Drizzel with olive oil, and sprinkle with the ground cumin
- Roast for 35 minutes and then set aside to cool
- Place the carrots, garlic, and chickpeas into a blender
- Add the olive oil and, ground cumin, lemon juice, tahini and water
- Season generously and blend until smooth