carrot hummus

Spiced carrot hummus

  • Serves 2
  • Prep time: 15 mins | Cooking time: 25 mins

Get your snack on with this deliciously easy to make spiced carrot hummus. A twist on the classic, the addition of locally grown carrots adds a beautiful sweetness to the dip. Serve with a fresh vegetable crudite and your favourite crackers and simply enjoy.

Ingredients

  • 3 carrots, peeled and roughly chopped

  • 1 Tbsp Ras el Hanout or Moroccan seasoning

  • Olive oil

  • 1 clove garlic, minced

  • Juice of ½ lemon

  • 2 Tbsp tahini

  • 1 x 400g tin butter beans, drained

To serve

  • Fresh vegetable crudite, to serve

  • Shaved carrot, cumin seeds and parsley, to garnish

Method

  1. Preheat the oven to 180 degrees celsius. In a roasting tray, lightly toss together the chopped carrots, Moroccan seasoning, salt, pepper and a generous drizzle of olive oil. Place into the oven and bake for 20-25 minutes or until the carrots are caramelised and tender. Set aside to cool for 10 minutes.

  2. In a food processor, combine the garlic, lemon juice, tahini and roasted carrots. Blend on a high speed until smooth, then add the drained butter beans and blend until completely smooth. Season to taste, and set aside.

  3. Spoon the hummus into a serving bowl, and garnish with shaved carrot, cumin seeds, olive oil and parsley. Serve alongside a selection of vegetable crudites and crackers.