ROASTED TURMERIC CARROTS & GARLIC HUMMUS

Oct 11, 2024

Preparation time: <45 mins | Makes: approx. 4-6 serves

INGREDIENTS

  • 1 whole bulb of garlic, with the top removed
  • 4 medium carrots, peeled and sliced lengthways and then chopped into small pieces
  • 5 tbsp extra virgin olive oil (EVOO)
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin 
  • 1 400g tin of chickpeas drained and rinsed
  • 2 heaped tbsp tahini 
  • juice of 1 lemon 
  • 2 tbsp water
  • To serve: a sprinkle of hemp seeds, a drizzle of EVOO, salt and pepper, veggie sticks and/or rice crackers

METHOD

  1. Preheat your oven to 200C and on a baking tray lined with unbleached parchment paper, toss your carrots with 2 tbsp of the EVOO, cumin, turmeric, salt and pepper 

  2. Add a drizzle of EVOO onto the top of your bulb of garlic so the cloves catch some of the oil, and then wrap the whole bulb in aluminium foil and place on the tray with the carrots

  3. Bake for 15 minutes, and then drop the temperature to 160C and cook for another 20 minutes or until your carrots are soft and lightly browned

  4.  Squeeze your garlic cloves which should be nice and soft out of the skin and into the bowl of your food processor, and blend them with your chickpeas, tahini, remaining EVOO, lemon juice and water until you get a nice rustic consistency. 

  5. Taste and season your hummus with salt and pepper. 

Be sure to store your hummus in the fridge and consume within 3-5 days.
I love to enjoy this as a snack with some rice crackers or veggie sticks, but you could also shmear it over sourdough toast with some eggs and chilli flakes, or dollop it on top of a big salad for extra deliciousness. 

Leave a comment

Please note, comments must be approved before they are published

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.