This is a lovely twist on regular hummus and makes a colourful addition to a lunch buffet or as a delicious appetizer to serve with drinks. It also makes a healthy plant based sandwich filling if paired with some creamy avocado and crunchy slaw.
Pre-heat the oven to 200°C.
Toss the chopped carrots with the olive oil, spices and whole garlic cloves and tip into a roasting tray. Cook in the oven for around 30-40 minutes or until the carrots are easily pierced with a fork and have a nice golden brown colour.
Allow to cool and then squeeze the garlic from the skin before adding everything into a food processor along with the chickpeas, tahini and lemon. Process until silky smooth and then season with salt and lemon juice. Serve with crisp crudité.
600g carrots, peeled and chopped
1 tablespoon olive oil
6 cloves garlic not peeled
2 x tins chickpeas, drained
1 tablespoon tahini
The juice of a lemon
½ teaspoon each of cumin, paprika and turmeric
Sea salt
juices
VEGAN, GF
This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!
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VEGAN, gf
This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
Read Moresnacks
VEGAN
This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.
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