Carrot Hummus

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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
1

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

2

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.

3

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.

4

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

CategoryCuisine

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

1

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

2

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.

3

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.

4

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


Carrot Hummus