• Partnered with
  • Easy
  • Serves 6
  • 40 mins cook

Roast carrot hummus with vegetable crudités

Roast carrot hummus with vegetable crudités

Adding roasted carrot to hummus brings a delightful natural sweetness to this well-loved dip recipe. Serve with vegetable crudités for a fresh summer snack. Created by Emma Galloway for Taste magazine

Ingredients

  • 2 large carrots, peeled and ends trimmed
  • 1/2 tsp whole cumin seeds
  • olive oil
  • fine sea salt
  • 400 g tin chickpeas or 1 1/2 cups cooked chickpeas
  • 1 clove garlic
  • 2 tbsp tahini (check label if eating gluten-free)
  • 2 tbsp lemon juice
  • 2 to 4 tablespoons warm water
  • baby vegetables, to serve (this recipe used radishes, beans, carrots and cucumber)

Steps

  1. Preheat oven to 200°C. Slice carrots into bite-sized pieces and transfer to an oven tray.
  2. Scatter over cumin seeds, drizzle with a little olive oil and season with sea salt and freshly ground black pepper. Mix well and roast for 25-30 minutes, turning once or twice during cooking, until carrot is tender and just starting to colour. Remove from the oven and set aside to cool slightly.
  3. Drain tinned chickpeas and rinse well. Place garlic in a food processor or blender and pulse to finely chop before adding drained chickpeas, roast carrot, tahini, lemon juice and 2 Tbsp of warm water. Blend, adding more water as needed, to form a lovely smooth hummus.
  4. Season well with fine sea salt and serve with vegetable crudités to dip. The hummus can be prepared ahead of time and stored in a covered container or jar in the fridge for three or four days.

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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

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