Roasted carrot hummus
This roasted carrot hummus is sweet and fragrant, rather than hot, so is a good option for lunchbox snacks as well as pre-dinner nibbles. You'll never want store-bought hummus again!
- 2 large carrots, roughly chopped
- 1 tbsp olive oil, plus 1 tablespoon extra, to serve (optional)
- salt and black pepper
- 200 g canned chickpeas, drained, rinsed
- 2 tbsp tahini
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp grated ginger
- 2 cloves garlic, roughly chopped
- 2 tbsp lemon juice
- 1/4 cup toasted seeds or dukkah, to garnish (optional)
- Preheat oven to 220°C. Toss the carrots with the olive oil, salt and pepper, place on a baking sheet and roast for 15-20 minutes, or until tender and browning along the edges.
- Place the chickpeas in a food processor with the carrots and pulse, then add the tahini, cumin, paprika, ginger, garlic and lemon juice and pulse to a paste.
- With the motor running, drizzle in about ⅓ cup water slowly, stopping to scrape down the sides until you have a creamy texture. Season with salt, pepper and lemon juice to taste.
- Transfer to a serving dish and top with a drizzle of olive oil and some toasted seeds or dukkah, if desired.
For Sophie Gray's best carrot tips and tricks, go to In season with Food magazine: carrots.