Carrot & Orange Hummus
Perfect as an appetiser or a snack, great for guests and packed with flavour
Ingredients
- 4 Carrots
- 120 g Drained Chickpeas half a can
- Zest of Half an Orange
- 1 tbsp Orange Juice
- 1.5 tbsp Tahini
- 0.5 tsp Paprika
- 8-10 tbsp Water
Instructions
- Preheat the oven to 200°C
- Peel all 4 of the carrotsChop 3 into batons roughly 2 inches.Place into a roasting tin mix with oil, sprinle with salt and pepper and cover with foil.
- Roast for 15 mins covered with foil.Remove the foil and roast for a further 20 mins.
- Grate the raw Carrot. Zest and juice the orange.
- Take your drained chickpeas and place between two sheets of paper towels and rub briskly – this helps remove the membrane from the chickpeas giving you a creamier base.Remove the remaining membranes from the chickpeas.
- Take your chickpeas, carrots (roasted and raw) the orange juice and zest, paprika and tahini put into a food processor and blitz. This will not be smooth and creamy yet.Add the water two tablespoons at a time and continue to blitz until you reach your desired consistency. You may need more water or a little less.
Notes
LEFTOVERS TIP
There are so many uses for hummus; I love adding this to salads, serving with falafel or even in a sandwich in place of butter or mayonnaise. A layer under cheese on toast also is a lovely snack.Mix hummus with cooked barley, rice & spelt serve with roasted squash, grilled halloumi, rocket and room temperature roast chicken – the perfect autumnal salad dish.