Roasted Carrot Hummus
- 1 bunch Dutch carrots, scrubbed well
- 410g/14.48oz tin of chickpeas, drained (use the water for an egg free meringue!)
- 2 cloves garlic (you can also caramelise the garlic)
- 2 teaspoons tahini
- 4 tablespoons olive oil plus extra for drizzling on top of vegetables
- 1/2 - 3/4 cup water
- Juice of 1/2 a medium sized lemon
- 1/2 teaspoon ground cumin
- salt and pepper for seasoning
Step 1 - Drizzle the carrots with oil and roast whole in a 200C/400F oven for 30-40 minutes. Allow to cool slightly.
Step 2 - Place in a food processor along with chickpeas, garlic, tahini, olive oil, water, lemon juice and cumin. Process until smooth. Season with salt and pepper.
Roasted Vegetable Hummus
- 3 capsicums/peppers (yellow, red or orange are the sweetest)
- 3 red onions, peeled and quartered
- 410g/14.48oz tin of chickpeas, drained
- 2 cloves garlic (you can also roast or caramelise the garlic)
- 2 teaspoons tahini
- 4 tablespoons olive oil plus extra for drizzling on top of vegetables
- 1/4 - 1/2 cup water
- Juice of 1/2 a medium sized lemon
- salt and pepper for seasoning
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Slice up the capsicums and place the onions on the tray alongside the capsicum slices (you can also caramelise the garlic too). Drizzle with some oil and roast for 30-40 minutes until caramelised. Allow to cool a little.
Step 2 - Place the capsicum, onion and garlic in a food processor and blitz. Add the chickpeas and process again. Then add the olive oil, water, lemon juice and process until smooth. Add a little extra water or oil to help the machine along if the mixture is too stiff. Season with salt and pepper and serve with pita bread.