Carrot hummus recipe
One of three great homegrown hummus recipes from Cinead McTernan.
To see how to grow the ingredients, read the growing guide, and be sure to check out her recipes for beetroot hummus and broad bean hummus to complete your collection of colourful sides.
Ingredients
- 200 g carrots
- 1 drizzle olive oil
- 1 x 440g tin cooked chickpeas
- 1 garlic clove, crushed
- 2 tsp tahini
- 2 tbsp lemon juice
- 2 tsp ground cumin
Details
- Cuisine: Middle Eastern
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/gas mark 6.
- Place the carrots on a baking sheet, drizzle with olive oil and season. Roast in the oven until soft – about 30 minutes.
- When the carrots have cooked, place them and the remainder of the ingredients into a mixer and blitz until blended and smooth. Spoon into a bowl and level to remove any air pockets.
- Serve immediately with warm pitta bread, or cover with a film of olive oil to preserve and store in the refrigerator.
Recipe extracted from One-Pot Gourmet Gardener by Cinead McTernan, photography by Jason Ingram. Published by Frances Lincoln
Grow and make these other great hummus recipes: