Hummus is a great snack at any time of day! I love to use celery sticks to dip in, 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 and freeze.
Remember 4 tablespoons is one serving!
- 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
- Preheat an oven to 200°C/180°C fan/400°F. Melt the coconut oil in a large roasting tray.
- Peel and cube the carrots, top and tail the garlic leaving the outer skin on. Add the carrots and garlic to the oil with the spices. Thoroughly mix together and roast in the oven for 20 minutes until soft through.
- Drain and 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).
- Blend together with 2 tablespoons 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).