I know I am partial to all things carroty… I had to try this one, mobile calorie intake units or no mobile calorie intake units to entertain. While it might be a departure from the original carrot hummus recipe (no chickpeas in sight), it was certainly delicious. The kind of food I need to hide from myself to make sure I don’t eat it all in one go. Sweet and spicy, aromatic and smooth, shiny and happy…
Roasted carrot hummus with orange (adapted from Hugh Fearnley-Whittingstall’s column in The Guardian)
- 500g carrots, peeled and cut into 4-5cm chunks
- 4 large garlic cloves, bashed
- 2 tbsp olive oil or rapeseed oil
- 1 small orange, juiced, zest finely grated
- Juice of ½ lemon
- 3 tbsp tahini (sesame seed paste)
- Sea salt and freshly ground black pepper
Heat the oven to 200 oC
Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes, giving the carrots a good stir halfway through, until tender and starting to caramelise at the edges. Remove from the oven and leave to cool slightly.
Tip the carrots into a food processor. Squeeze the garlic cloves out of their skins and put these in, too, along with any oil from the tin. Add the orange zest and juice, lemon juice, tahini and some salt and pepper, and process to a coarse purée. Add more lemon juice and seasoning as necessary. Serve the hummus warm or at room temperature.