#MeatfreeMonday: Roasted Carrot Hummus
by Sarah Preece
As the season for outdoor nibbles, picnics and BBQs approaches, it’s the perfect moment to learn a few more delicious accompaniments to any alfresco dining. This recipe is both simple and incredible nutritious. Also try playing with the type of vegetable you use, lots of them work to make a delicious hummus.
- 1kg (2lbs) carrots, peeled and chopped
- 30ml (2 tbsp) oil
- Roasted carrots
- 400g (1 can) chickpeas, drained and rinsed
- 1 clove garlic, peeled
- 60ml (4 tbsp) olive oil
- Salt and pepper
- Juice of 1 lemon
- 30ml (2 tbsp) tahini
- 10ml (2 tsp) ground cumin
Roast the carrots according to these recipe instructions
When carrots have cooled down, place them in the food processor along with the chickpeas, garlic, oil, lemon juice, tahini and cumin.
Blend until smooth and season to taste.