Roasted carrot hummus

Roasting carrots concentrates their sweetness and gives this hummus a mellow, earthy flavour. It is a useful way to use small or irregular allotment carrots and makes a substantial dip for lunches, picnics and sharing plates.

Ingredients

• 500g Carrots
• 1 x 400g tin, drained Chickpeas
• 1 clove Garlic
• 2 tbsp Tahini
• 1 Lemon
• 2 tbsp, divided Olive oil
• 1 tsp Ground cumin
• 1/2 tsp, plus to taste Fine salt
• 1/8 tsp Black pepper

Method

1. Heat the oven to 200°C (180°C fan). Peel or scrub the carrots and cut into even 2 cm chunks so they roast at the same rate.
2. Toss the carrots with 1 tbsp olive oil, cumin, half the salt and the pepper. Spread in one layer on a lined tray and roast for 25–30 minutes, turning once, until browned at the edges and easily pierced with a knife. Cool for about 10 minutes.
3. Drain and rinse the chickpeas. Put them in a food processor with the roasted carrots, garlic, tahini, finely grated lemon zest, 2 tbsp lemon juice and remaining olive oil.
4. Blend until mostly smooth. Add cold water 1 tbsp at a time, stopping to scrape down the bowl, until the hummus is thick but spoonable. Season with the remaining salt and more lemon juice to taste.
5. Spoon into a clean serving bowl and finish with a little olive oil and a pinch of cumin if desired. Serve at room temperature.

Allotment tip
For especially smooth hummus, blend the chickpeas and tahini first, then add the cooled carrots.

Allergens: Sesame (tahini)