Monday 25 January 2016

sweet spiced roast carrots hummus

vegan, gluten free


400g carrots
400g chickpeas
1 clove of garlic
4 tbsp olive oil
juice of 1/2 a lemon
2 tablespoons tahini
1 teaspon ground cumin
1 tablespoon fenugrek
pinch of salt and freshly ground black pepper

Preheat the oven to 200C. Cut the carrots into bite-size pieces, put them on a baking tray and roast them with fenugreek in the oven for 25 minutes.

Drain the chickpeas and rinse thoroughly. Peel and finely chop the garlic. Put all the ingredients into a blender and blend until smooth, adding a little water if necessary. Check the seasoning and add more salt and pepper if necessary.

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