Recipe: Carrot Hummus

I found myself with a large pile of carrots that needed using from my last veggie box delivery, so decided to something a little different and make a carrot hummus to take with me to work and snack on during the week. The recipe is from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday cookbook and it was both simple and delicious – just how I like recipes to be!

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Ingredients List

  • Cumin seeds
  • Coriander seeds
  • Olive oil
  • Carrots
  • Honey
  • Garlic cloves
  • Lemon juice
  • Orange juice
  • Tahini
  • Salt & Pepper

Steps

  1. Preheat the oven to 200C
  2. Toast the cumin and coriander seeds in a dry pan for a minute, until fragrant
  3. Grind in a mortar and pestle to a fine powder
  4. Whisk oil, honey and spices together in a large bowl
  5. Chop the carrots into 5-6cm pieces and add to the dressing
  6. Toss to coat, season with salt and pepper, add the garlic and then pop in the oven for around 35 minutes
  7. Allow to cool slightly then put in a blender with remaining ingredients
  8. Pulse to a puree, then enjoy!

 

Do you have a favourite snack food? Any dip suggestions for me?

2 Comments on Recipe: Carrot Hummus

  1. Lisa @ Greek Vegetarian
    March 14, 2013 at 10:41 am (7 years ago)

    Wow, this sounds amazing! I’ve never heard of hummus without the chickpeas. Off to see Neil Young at Day on the Green this weekend so I might do a batch of this to add to the picnic hamper. Thanks for the recipe!

    Reply
    • I Spy Plum Pie (admin)
      March 14, 2013 at 11:01 am (7 years ago)

      Neither had I! It’s pretty tasty, although I think next time I’ll add more garlic and lemon juice than I did this time. Neil Young should be amazing – very jealous! Let’s hope the weather plays nice for you!

      Reply

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