Updated: Aug 30, 2021
This is a simple hummus that makes a pleasant change from one made just with chickpeas. You can substitute beetroot for the carrots, which makes a very stunning coloured dip. This is perfect in a wrap with some avocado and salad for a light and filling vegetarian lunch.
I like to serve this with pitta chips which are so easy to make. Cut the pitta breads into triangles using a pair of scissors. Scatter them into a large roasting tin and brush all over with a little olive oil. Preheat the oven to 200C/180C/400F/Gas 6 for 10-15 minutes until they are golden and crunchy. They can be kept in an airtight container for 3-4 days.
photo: Danella Chalmers
2 tsp cumin seeds
2tsp coriander seeds
1 tsp clear honey
90ml olive or rapeseed oil
500g carrots, peeled
Sea salt and freshly ground black pepper
Juice 1/2 lemon
Juice 1/2 small orange
3 tbs tahini
1 tsp sesame seeds, toasted
To serve: Pitta chips
Preheat the oven to 200C/180C/400F/Gas 6. In a dry frying pan, toast the seeds for one minute until they colour lightly, cool, then grind to a powder in a pestle and mortar or spice grinder. Whisk together honey, oil and ground spices.
Cut the carrots into chunks, tip into a roasting tin with the garlic. Toss with seasoning and the honey/oil mix. Roast for about 35 minutes.
Cool slightly they puree in a food processor with the chickpeas, citrus juices and tahini. Taste and adjust seasoning. Serve sprinkled with sesame seeds and pitta chips.