Roasted Carrot Hummus

Fancy a chickpea?

Hummus became so popular during these last years, it’s insane! Hummus here, hummus there, hummus everywhere. I can barely find cafes that don’t serve avocado sandwiches with hummus – not that I’m trying to find them, don’t get me wrong! I love my regular servings of hummus, whether with fresh vegetables, freshly baked bread, yummy crackers or straight off the spoon! For this recipe, I’ve added some beautiful carrots to give our beloved hummus an orange, exciting, sweet twist.

Servings: 3-4

Total time: 35 min

For the hummus

Ingredients

200g chickpeas, pre-cooked (keep 1 tbsp aside)

6 medium carrots

4 tbsp olive oil

½ tsp cumin seeds 

½ tsp turmeric 

½ tsp smoked paprika

1 clove of garlic, crushed

1 tbsp tahini

½ lemon, juiced

salt and pepper 

drizzle of olive oil

½ tsp of rosemary 

serve with

roasted carrots

sliced radishes

crackers of choice

Instructions

1. Preheat your oven to 180ºC and line a tray with baking paper.

2. Roughly chop the carrots and place on the baking paper. Add the cumin seeds, turmeric, smoked paprika, salt and pepper and place in the oven to roast for 30 minutes or until the carrots turn soft and golden.

3. In a food processor, combine the chickpeas, olive oil, garlic, lemon juice, tahini, salt and pepper. Pulse until the consistency is smooth, then add half of the roasted carrots and blend again.

4. Place the hummus in a bowl and top with some chickpeas, sesame seeds, rosemary and a drizzle of olive oil. Serve along with the leftover roasted carrots, sliced radishes, any other vegetables you like and your favourite crackers. Dip, dip and dip again!