Roasted Carrot Hummus
This is real good - one of Phil's creations, sweet and savoury and hard to beat. Goes great on top of The Happy Pear's Beetroot Burgers or served as a dip in its own right.
- 400g carrots
- 1/2 x 400g tin of chickpeas
- 1 clove of garlic
- 4 tbsp olive oil
- a pinch of salt and freshly ground black pepper
- juice of 1/2 a lemon
- 2 tbsp tahini
- 1 tsp ground cumin
Preheat the oven to 200C/400C/gas mark 6. Cut the carrots into bite-size pieces, put them on a baking tray and roast them in the oven for 25 minutes.
Drain the chickpeas and rinse thoroughly. Peel and finely chop the garlic. Put all the ingredients into a blender and blend until smooth, adding a little water if necessary. Check the seasoning and add more salt and pepper if necessary.