Roasted Carrot Hummus
The Happy Pear's Roasted Carrot Hummus recipe makes for a delicious lunchtime staple. Add it to a lunchbox and enjoy with chopped veggies.
From the book
The Happy Pear
Fun, feel-good recipes from The Happy Pear
Inspiring vegetarian and vegan ideas
Irresistible yet wholesome cakes and desserts
Introduction
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.
Ingredients
| 400g | carrots |
| ½ x 400g | tin of chickpeas |
| 1 | clove of garlic |
| 4 tbsp | olive oil |
| a pinch of salt and freshly ground black pepper | |
| juice of ½ a lemon | |
| 2 tbsp | tahini |
| 1 tsp | ground cumin |
Essential kit
You will need a blender.
Method
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.
