Hummus is one of those fail-safe recipes that is pretty much loved by everyone and quite frankly, can be paired with almost anything! It’s great with salads, sandwiches, on toast, with pasta, veggie sticks, tortilla chips, crackers and so much more. This hummus is possibly my favourite recipe yet and has a delicious sweet hint of flavour from the roasted carrot. The carrot and cumin combination gives a slight Moroccan feel to the dish and is just a really tasty way to spice up regular hummus.
Roasted Carrot & Cumin Hummus
- 250g baby carrots (could also use regular carrots)
- 1 tbsp olive oil (for roasting the carrots)
- 1/2 tsp ground cumin
- 1 can chickpeas (drained and rinsed
- 1 tbsp tahini
- 2 tbsp olive oil
- Sea salt and pepper to taste
- 1 tbsp fresh lemon juice
Preheat your oven to 190c and slice your carrots in half or into smaller chunks if using large carrots.
Drizzle these with olive oil and add the cumin.
Toss everything together and pop these into the oven for 40 minutes to roast.
Once the carrots are beautifully caramelised set to one side to cool to room temperature.
In your Ninja Food Processor, combine these with the chickpeas, olive oil, tahini, lemon juice and a good pinch of salt and pepper.
Blend everything until smooth and creamy and adjust seasonings to taste.
Serve with a vibrant salad bowl and enjoy!