Ingredients
- 500gm carrots chopped into cubes (Ettrick Gardens)
- 3 garlic cloves (leave in the skin) (Ettrick Gardens)
- 4 tablespoons olive oil
- 1 can chickpeas drained
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- ¼ cup water
- ½ teaspoon of the following spices:
- Cumin, ginger
- ¼ teaspoon for the following spices:
- Cinnamon
- Cayenne pepper
- Cloves
- Allspice
- Handful of fresh coriander. Keep some to sprinkle over the top when serving.
- Salt and pepper to season.
Carrot Hummus
Method
- Preheat oven 180c
- Toss the carrots and garlic in 2 tablespoons of the olive oil, spread out over a baking tray lined with baking paper
- Roast in oven until carrots are tender and light brown 18- 20mins
- Toss the carrots halfway through cooking, cool, take garlic our of skin
- In food processor add all ingredients except the olive oil, keep food processor running and drizzle in the olive oil, make sure to scrape down the sides as necessary
- Taste and adjust seasoning as desired
- If hummus is too thick, add a little water or oil and process until desired consistency
- Sprinkle with coriander & serve
Comments
Recipe by Elizabeth Marshall.
