#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.

Ingredients

Roasted Carrots
  • 1kg (2lbs) carrots, peeled and chopped
  • 30ml (2 tbsp) oil
Hummus
  • 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

Instructions

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.

Sign up to our newsletter to stay up to date with our latest projects, stories and advice

Other Articles

View More Articles

Sustainable Kitchens, Avondale Works, Woodland Way, Kingswood, Bristol BS15 1PA
hello@sustainablekitchens.co.uk
0117 961 6471
Best of Houzz Design 2016, Best of Houzz Service 2015/16
MENU