Spiced carrot hummus
Get your snack on with this deliciously easy to make spiced carrot hummus. A twist on the classic, the addition of locally grown carrots adds a beautiful sweetness to the dip. Serve with a fresh vegetable crudite and your favourite crackers and simply enjoy.
- 3 carrots, peeled and roughly chopped
- 1 Tbsp Ras el Hanout or Moroccan seasoning
- Olive oil
- 1 clove garlic, minced
- Juice of ½ lemon
- 2 Tbsp tahini
- 1 x 400g tin butter beans, drained
- Fresh vegetable crudite, to serve
- Shaved carrot, cumin seeds and parsley, to garnish
- Preheat the oven to 180 degrees celsius. In a roasting tray, lightly toss together the chopped carrots, Moroccan seasoning, salt, pepper and a generous drizzle of olive oil. Place into the oven and bake for 20-25 minutes or until the carrots are caramelised and tender. Set aside to cool for 10 minutes.
- In a food processor, combine the garlic, lemon juice, tahini and roasted carrots. Blend on a high speed until smooth, then add the drained butter beans and blend until completely smooth. Season to taste, and set aside.
- Spoon the hummus into a serving bowl, and garnish with shaved carrot, cumin seeds, olive oil and parsley. Serve alongside a selection of vegetable crudites and crackers.