4月 26, 2018
Roasted Carrot Hummus
By Eve Watson @eve_thetravellingspoon
Makes approximately 1 x 1L container. You will need a blender!
Ingredients:
1kg x carrots
1x 400g tin of chickpeas
1x HEAPED tbsp tahini
3x tbsp cumin seeds
3x tbsp coriander seeds
3x tbsp ground turmeric
2x tbsp ground cumin
Zest and juice of 1 - 2 lemons
1⁄2 cup of olive oil
1⁄2 cup of water Big pinch of salt
Big pinch of pepper
1⁄2 bunch of parsley
Method:
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Preheat the oven to 200 degrees celsius.
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Slice the carrots into 1 - 1⁄2 cm round slices. Don’t worry about being to particular.
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Place on a tray lined with baking paper and drizzle with olive oil, salt, pepper, cumin (seeds and ground), coriander seeds and turmeric.
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Roast for about 30 - 45 mins until soft but not to crispy, you want them to be soft rather than crunchy.
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Strain and rinse the chickpeas.
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Once the carrots have cooled, add all the ingredients to your blender and blend. Scrape down the sides and have a taste. Adjust seasoning as necessary.
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Scrape into a bowl.
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I always garnish with a drizzle of olive oil, a few toasted sunflower, pepita and sesame seeds and few fresh herbs. A sprinkle of paprika is also really nice.
ENJOY!
🥄⚡️🥄⚡️🥄⚡️