Roasted Carrot Hummus (Lunch Spread)
Servings 3 cups (750 ml)
Difficulty Beginner
Total Time 1 hour COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 8 medium carrots, peeled and diced
- 2 cloves of garlic, peeled
- 2 Tbsp olive oil
- ½ tsp cumin
- 1 tsp Hinds Spices Turmeric
- Salt and Hinds Spices Pure Black Pepper
For the hummus
- 2 Tbsp Tahini
- 2 Tbsp Olive oil
- Juice of 1 lemon
- 30ml Water
- ½ tsp Salt
- 1 x 410g can
Rhodes Quality Chickpeas in Brine , drained - Olive oil and turmeric for serving
- Pita breads for serving
METHOD
- Preheat the oven to 180°C. Place the carrots and garlic into a roasting tray, drizzle over oil and sprinkle over cumin, Hinds Spices Turmeric and season with salt and Hinds Spices Pure Black Pepper. Roast for 30 minutes and set aside to cool for 10 minutes.
- Place the roasted carrots and hummus ingredients into a food processor and process until smooth.
- Serve top with an extra drizzle of olive oil and sprinkling of Hinds Spices Turmeric. Enjoy with toasted pita breads.
Note: To make the other delicious items on this Lunch Spread, click through to their recipes: Spicy Bean Dip, Corn Fritters.
