For Sophie Gray's best carrot tips and tricks, go to In season with Food magazine: carrots.
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!
- 25 mins preparation
- Makes 2 cup
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Ingredients
- 2 large carrots, roughly chopped
- 1 tablespoon olive oil, plus 1 tablespoon extra, to serve (optional)
- salt and black pepper
- 200 gram canned chickpeas, drained, rinsed
- 2 tablespoon tahini
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon grated ginger
- 2 clove garlic, roughly chopped
- 2 tablespoon lemon juice
- 1/4 cup toasted seeds or dukkah, to garnish (optional)
Method
- 1Preheat 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.
- 2Place 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.
- 3With 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.
- 4Transfer to a serving dish and top with a drizzle of olive oil and some toasted seeds or dukkah, if desired.
Notes
• To toast seeds, simply toss briefly in a hot, dry pan. We used pumpkin and sunflower seeds. • This recipe only uses ½ can chickpeas, so freeze leftovers for a subsequent batch of hummus.
