Saturday, 13 May 2017

Roasted Carrot Hummus


Considering how easy it is to make hummus, I'm always surprised that people ever buy it. The product you make yourself is far tastier, cheaper and above all has only the ingredients you want in it.
Here I have added equal quantities of roasted carrots, I believe the sweet flavour, intensified by roasting works well and since cumin, in my opinion is the perfect spice to use with both carrot and chickpeas, I had to include it.

For this recipe you will need;
300gm of cooked chickpeas
300gm of carrots
1 tablespoon of tahini
1 clove of garlic
1 heaped teaspoon (at least) of cumin seeds
The juice of 1 lemon
1 tablespoon of extra virgin olive oil plus a little extra for roasting the carrots
1 teaspoon of Marigold bouillon powder of 1/2 teaspoon of salt
1/2 teaspoon of coursely ground black pepper.

Begin by roasting the carrots in a teaspoon or so of oil, in a hot 200C oven for 10 minutes or until the carrots are tender, allow to cool completely.
Dry roast the cumin seeds in a pan over a medium heat for 1 to 2 minutes until the seeds realease their aroma. Grind and set aside.
In a food processor, process the chickpeas, carrots, crushed garlic, tahini, lemon juice and seasoning. Blend until you have a really smooth paste and finally trickle in the olive oil while still processing.




Notes:
The earthy flavour of beetroot also works well with this type of humus, again the use of cumin works well.
Another vegetable to consider is red pepper, I wouldn't use green peppers but red, orange or yellow will be fine. Roast the peppers rubbed with a little oil to intensify the flavour. As well as using the cumin, you can add chili when using peppers. 
I like to roughly grind the cumin, there's no need to achieve a fine powder, the odd little nugget of cumin is a welcome treat.

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