Roast Carrot & Garlic Hummus

Lunch, Snack

Hummus is a great snack at any time of day; serve with some celery sticks, layer on top of oat/rice cakes, a slice of sourdough or simply eat straight off a spoon! Any leftover roast vegetables could also be used instead of carrots. I tend to portion the hummus into little containers & freeze.

  • 1 tsp coconut oil
  • 4 large carrots
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tin chickpeas
  • 2 tbsp tahini
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  1. Preheat an oven to 180C. Melt the coconut oil in a large roasting tray.
  2. Peel & cube the carrots, top & tail the garlic leaving the outer skin on. Add the carrots & garlic to the oil with the spices. Thoroughly mix together & roast in the oven for 20 mins until soft through. 
  3. Drain & rinse the chickpeas. Add to a food processor or blender with the tahini, lemon juice with the roasted vegetables (squeeze the inner garlic clove out of the skin). 
  4. Blend together with 2 tbsp of the oil. Continue to blend slowly adding the remaining oil until it forms a smooth consistency (add more oil or water if you feel it needs it).

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