Are you a hummus addict too?
If, like me, you can’t get enough of hummus (I’ve fed my addiction to my middle boy whose fave food is chickpeas!), then this twist on the classic spread is perfect for making this Easter weekend.
Made with seasonal carrots, this Roasted Carrot Hummus is a little ray of culinary sunshine – and tastes every bit as delicious as it looks!
Love and light,
Roasted Carrot Hummus
- Makes one batch –
- For the roasted carrots
- 2 large, organic carrots, peeled and chopped
- 1 tsp olive oil
- For the hummus –
- 2 cloves garlic, minced
- 6 tbsp tahini (I used Meridian)
- Juice one to two lemons (to taste)
- 5 tbsp olive oil
- 2 roasted carrots
- 2 x 400g tins chickpeas, drained (reserve the aquafaba)
- 1/2 tsp – 1 tsp cumin (to taste)
- 1/2 tsp chilli flakes
- 1/4 tsp turmeric (optional)
- Salt and pepper, to taste
Start by roasting your carrots. Preheat your oven to 200C. Place the chopped carrots onto a lined baking tray, then drizzle with the olive oil. Roast for 20 minutes, or until golden and tender. Set aside to cool.
- To make your hummus, blend together the tahini, garlic and lemon juice for a few minutes, until creamy. Add in the olive oil, roasted carrots and chickpeas, along with the spices, and blend once more. Add in the reserved aquafaba – one tablespoon at a time – and keep blending, stirring often and scraping down the sides, until you achieve your desired texture. Season to taste and store in an airtight container.