in season

ROASTED CARROT HUMMUS WITH BEETROOT CRISPS

RoastedCarrotHummus

With the complimentary family-flavours of fennel and cumin, this roasted carrot hummus is delicately spiced yet carries real depth-of-flavour. Roasted to intensify their sweetness, carrots this time of year not only pack a punch on the flavour-front but are also a great source of beta carotene and vitamins K, A and B6 – a super healthy snack for anytime of day.

Teamed up with my moorish and super simple beetroot crisps, getting half way to your 5-a-day has never tasted so delicious!

INGREDIENTS

FOR THE ROASTED CARROT HUMMUS

1 tsp coriander seeds
1 tsp caraway seeds
1 tsp fennel seeds
500g carrots, peeled and roughly chopped
4 tbsp rapeseed oil
1 tbsp ground cumin
Salt and pepper
1 can chickpeas, drained
4 tbsp tahini paste
3 – 4 tbsp water, dependent on desired consistency
1/2 lemon, juice and zest
Small bunch of fresh coriander

BEETROOT CRISPS

500g beetroot, peeled and very thinly sliced
1 tbsp rapeseed oil
Salt and pepper

METHOD

FOR THE ROASTED CARROT HUMMUS

Preheat the oven to 200ºC/gas 6. Add the coriander, caraway and fennel seeds to a pestle and mortar and grind well. Tip the spices into a large bowl along with the carrots, oil, cumin and salt and pepper. Ensure the carrots are fully coated before placing them into a baking tray and roasting for 25 – 30 minutes, or until soft.

Remove from the oven and allow to cool. Once cooled, add the carrots along with the remaining ingredients to a food processor. Blitz until all the ingredients are fully blended and a smooth paste is achieved – add more water if desired. Set aside and make the beetroot crisps.

FOR THE BEETROOT CRISPS

Coat the beetroot slices in the oil and seasoning before laying out on a lined baking tray. Place in a low oven around 160ºC/gas 3 and bake until just crisp – approximately 25 – 30 minutes. Remove from oven, allow to cool and crisp up fully before tossing in more seasoning if required. Serve alongside the carrot hummus with a sprinkling of roughly chopped coriander.

Recipe and Photo by Helen Upshall

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