INGREDIENTS

• 3 carrots, peeled
• 3 cloves of garlic
• 4 tbsp extra virgin olive oil, divided
• 1 tin cooked chickpeas, rinsed and drained
• 130g tahini
• Lemon juice
• 100ml water
• Half a tsp ground cumin, ginger and salt
• 1/4 tsp black pepper, cinnamon, coriander, cayenne and mixed spice
• 1/8 tsp ground cloves

METHOD

1. Preheat the oven to 425°F. 
2. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. 
3. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. 
4. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.
5. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. 
6. With the motor running drizzle in the remaining 2 tablespoons of olive oil. 
7. Whirl away until smooth, scraping the sides down as necessary.
8. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

Serve with minced cilantro and your favourite veggies and crackers.

Contact:

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