Roast Carrot Hummus
Hummus has to be one of my favourite things to make! It’s super quick, reallllly delicious, and it’s also full of good stuff that helps our bodies feel strong and energised. The chickpeas in hummus give us protein and fibre to help keep us full and keep our tummies happy and the olive oil helps us absorb all the vitamins from the carrots. Speaking of carrots, this recipe is a little different to regular hummus because it has carrot in it! Not only do they add a beautiful, bright orange colour, they also bring a natural sweetness that makes you want to keep dipping and scooping!
You can eat this hummus with crackers or veggie sticks, spread it on bread or pita or add it to your sandwich or wrap for some added flavour.
Makes 1 batch
INGREDIENTS
150g peeled carrot (approximately 2 medium-sized carrots)
1 can chickpeas
1 tbsp tahini
1 clove garlic
1 tbsp lemon juice
1/2 tsp cumin powder
1 tsp salt
1/2 cup olive oil
METHOD
Preheat the oven to 180˚C. Line a small baking tray with some baking paper.
Peel the carrots. Then, chop the ends off the carrots. Finally, cut the carrots into thirds and then again into halves to create a curved side and a flat side on each piece.
Add the carrot pieces to a bowl, drizzle with 1 tbsp of the olive oil and 1/2 tsp salt. Use your hands to mix well.
Add your carrots to the lined baking tray and place in the preheated oven to roast for 30 minutes.
Once cooked, pierce a knife into the carrots to check they are soft. Set aside to cool slightly. If the carrots are still quite firm, return the tray to the oven for another 5 minutes before testing again.
While the carrots are cooling, prepare your other ingredients: Drain the liquid from the can of chickpeas. Peel the garlic clove. Squeeze the juice from the lemon.
In a food processor, add all of the ingredients (including the cooled carrots). Secure the lid, turn on and whiz
until smooth and creamy.
Store in an air-tight container and enjoy!
