Spicy Roasted Carrot Hummus

Flavoured with cumin and paprika, this spicy roasted carrot hummus is delicious as a healthy dip with vegetables, pitta chips or bread sticks. Why not make it as part of a mezze spread?

Course Main Course

Cuisine International, North African

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 243kcal

Author Corina Blum

Equipment

Food processor

Ingredients

400 g tin of chickpeas
250 g carrots peeled
3 garlic cloves
½ teaspoon cumin
½ teaspoon paprika
4 tablespoon oil Olive oil or high oleic sunflower oil
2 tablespoon tahini
1 lemon

Instructions

Preheat the oven to 180°c
Halve the carrots if they are quite chunky and put them on a baking tray with the garlic cloves. Drizzle and then toss in a little oil. Roast in the oven for 30 minutes
Put all the ingredients in a food processor and blitz until smooth. Taste and add a little extra of any of the ingredients if you think it needs it.
Serve with other dips and things to dip in.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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