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Carrot and Cumin Hummus

by Martina Bin
21 Jun 2021

Carrot and Cumin Hummus

Ingredients

600g organic carrots
2 tbsp olive oil
1 tsp cumin seeds
1 organic garlic bulb
1 organic lemon juice
120ml extra virgin olive oil
400g can of chickpeas, drained and rinsed

Directions

Heat oven to 200°C/180°C fan/gas.

Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised. Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some paprika. Serve with flatbreads.

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