Recipe

Carrot hummus

  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

Carrot hummus
  • 2 tablespoon vegetable or olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • pinch of dried chilli flakes
  • 2 large carrots, thinly sliced
  • 2 cloves garlic, peeled
  • 400 gram can chickpeas, rinsed
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • grilled turkish bread, to serve

Method

Carrot hummus
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
  • 2
    Combine 1 tablespoon oil, cumin, coriander, chilli, carrot and garlic in a large bowl; toss to coat. Place mixture on prepared tray. Roast for 20-25 minutes or until carrot is golden brown and tender. Set aside for 20 minutes to cool.
  • 3
    Process carrot mixture, chickpeas, tahini, juice, remaining oil and 2 tablespoons hot water until well combined. Season with salt and pepper. Serve with grilled bread.

Notes

Substitute 300g peeled, chopped pumpkin for carrot.