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.
|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|
|1 tsp||ground cumin|
You will need a blender.
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.