I love hummus, actually, I may be a bit obsessed with it. To tell you the truth, I get a tad fretful if I’ve got none in the fridge or any chickpeas in the cupboard to whip up a batch…I love it that much.
I decided to step up my hummus recipe by adding in some roasted carrot and cumin…game changer! This is seriously good, as a dip, spread or eaten on its own as I have been known to do!
Chickpeas are an excellent source of fibre, making them beneficial for digestive health. They also contain antioxidant phytonutrients which help support our nervous system and cardiovascular system for example especially under times of stress. To read more on the benefits of chickpeas, click here.
-4 medium carrots, peeled and quartered lengthways
-1 Tbsp. olive oil
-1 tsp. cumin seeds
-1 cup cooked chickpeas
-1 garlic clove
-3 Tbsp. tahini
-1/4 cup extra virgin olive oil
-1 Tbsp. apple cider vinegar
-juice of 1/2 lemon
-1/2 cup of water
-salt to taste
How To Make
Pre-heat the oven to 200C/400F.
Line a baking sheet with foil and place on the carrots. Coat with the 1 tablespoon of oil and sprinkle over the cumin seeds. Roast in the oven for 30-40 minutes or until fork tender. Remove from the oven and allow to cool slightly.
Once the carrots have cooled, place the carrots into a blender (scraping as many of the cumins seeds in too) along with all the remaining ingredients except for the water. Blend until combined.
Add approximately 1/4 cup of water and blend again. If you want a thinner consistency add more water and blend again until the desired consistency is achieved.
Store in an airtight container in the refrigerator for up to 4 days.