500gm carrots chopped into cubes (Ettrick Gardens)
3 garlic cloves (leave in the skin) (Ettrick Gardens)
4 tablespoons olive oil
1 can chickpeas drained
¼ cup tahini
2 tablespoons fresh lemon juice
¼ cup water
½ teaspoon of the following spices:
¼ teaspoon for the following spices:
Handful of fresh coriander. Keep some to sprinkle over the top when serving.
Salt and pepper to season.
Preheat oven 180c.
Toss the carrots and garlic in 2 tablespoons of the olive oil, spread out over a baking tray
lined with baking paper.
Roast in oven until carrots are tender and light brown 18- 20mins.
Toss the carrots halfway through cooking, cool, take garlic our of skin.
In food processor add all ingredients except the olive oil, keep food processor running and drizzle in the olive oil, make sure to scrape down the sides as necessary.
Taste and adjust seasoning as desired.
If hummus is too thick, add a little water or oil and process until desired consistency.
Sprinkle with coriander & serve.
Recipe by Elizabeth Marshall.