Roasted Carrot Hummus

This tasty and easy dip is a great alternative to traditional hummus, minus the chickpeas

Ingredients

  • 600g Carrots, baby or cut into pieces

  • 1 tsp ground Cumin

  • Salt + Pepper

  • 2 Tbsp Coconut Oil or Ghee

  • 3-4 Garlic Cloves (to taste)

  • 3 Tbsp Tahini

  • 1 tsp finely grated Ginger

  • 3 Tbsp Lemon juice

  • 4 Tbsp Olive Oil

Instructions

  • Preheat oven to 190 degrees

  • Place carrot in a roasting tray. Sprinkle with Cumin, S + P and cover with oil. Mix with hands to coat well.

  • Roast for 20mins, or until nicely coloured.

  • Pour 250ml water in and cover with foil and roast for another 30mins or until carrots are tender. Allow to cool slightly.

  • Add carrots and juices into a food processor and blitz until smooth.

  • Add all over ingredients and blitz again until smooth. Add extra water or seasoning at this stage if needed.

  • Keep in an airtight container in fridge for up to 5-6 days

  • Serve with vegetable sticks, on top of your favourite protein, into a salad with olive oil, stir through pasta or to favour any dish.

Elly Grenfell