Name: Carrot Hummus
Yield: 1
Cuisine: Middle Eastern
Ingredients: 200g carrots drizzle of olive oil 1 x 440g tin cooked chick peas 1 garlic clove (crushed) 2 heaped tsp tahini 2 tbsp lemon juice 2 tsp ground cumin

Author

Yields1 Serving

200g carrots drizzle of olive oil 1 x 440g tin cooked chick peas 1 garlic clove (crushed) 2 heaped tsp tahini 2 tbsp lemon juice 2 tsp ground cumin

Preheat the oven to 200C/400F/gas mark 6.

Place the carrots on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes or until soft.

When the carrots have cooked, place them and the remainder of the ingredients into a food processor and blitz until blended and smooth. Spoon into a bowl and level.

Serve immediately, with warm pita bread, or cover with a film of olive oil to preserve it and store in the fridge.

CategoryMainCuisineMiddle Eastern

Ingredients

200g carrots drizzle of olive oil 1 x 440g tin cooked chick peas 1 garlic clove (crushed) 2 heaped tsp tahini 2 tbsp lemon juice 2 tsp ground cumin

Directions

Preheat the oven to 200C/400F/gas mark 6.

Place the carrots on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes or until soft.

When the carrots have cooked, place them and the remainder of the ingredients into a food processor and blitz until blended and smooth. Spoon into a bowl and level.

Serve immediately, with warm pita bread, or cover with a film of olive oil to preserve it and store in the fridge.

Carrot Hummus

Ingredients Directions