Roast Carrot Hummus
1 big bowl
Ingredients
500g carrots, peeled and cut into 3cm chunks
1 tbsp olive oil
For the hummus:
1 small garlic
1 x 400g tin chickpeas, drained and rinsed
40g tahini
1 tsp cumin seeds, toasted
120g olive oil
1/2 orange, zest and juice
Juice of 1 lemon
40g water
Recipe
Preheat the oven to 200C/180C fan/gas 6.
Spread the carrots out in baking tin or tray, toss with the tablespoon of oil and season. Cook for 20-25 minutes until golden on the edges, then allow to cool.
Once cool, place all the hummus ingredients except the oil, orange juice and water in a food processor and blitz until finely chopped.
Add the remaining liquids in a steady stream with the motor running until fully incorporated and the hummus is smooth.
Season to taste before serving.
