Roasted Carrot Hummus
Hummus is a great snack when paired with some vegetables sticks and pita bread, but why not add some vegetables to it with this Carrot hummus!
Servings: 8 people
Calories: 101kcal
Ingredients
- 400 g Cannellini beans
- 1 tablespoon Olive oil for the carrots
- 1 tablespoon Olive oil for drizzling
- 1 tablespoon Tahini
- 0.5 Lemon (juice only)
- 1 pinch Sea salt and ground black pepper
- 6 Carrots small
- 1 teaspoon Harissa
- 1 tablespoon Ras-el-hanout
Instructions
- Preheat your oven to 200°C/400°F/Gas 6.
- Peel and slice 6 Carrots and put them in a baking tray with 1 tablespoon Olive oil.
- Put them in the oven for 25 minutes until roasted.
- Put 400 g Cannellini beans, 1 tablespoon Tahini, juice of 0.5 Lemon, 1 teaspoon Harissa and 1 pinch Sea salt and ground black pepper into a food processor with the roasted carrots and blend until smooth.
- Put the hummus into a bowl and drizzle with the 1 tablespoon Olive oil and sprinkle over 1 tablespoon Ras-el-hanout.
Notes
- We used cannellini beans because it's what we had in the cupboard, but you can use chickpeas to keep it a more traditional hummus.
- You can use this recipe to make other kinds of vegetable hummus too, like beetroot or courgette.
- Feel free to experiment with flavours in this hummus - you could give it a Mexican twist by using Mexican seasoning.
- Serve the hummus with vegetable sticks and pita bread.
- You will need to use a high powered blender for the best results as it will get the carrot hummus nice and creamy.
- To make the hummus even lighter, add a couple of tablespoons of the water drained from the beans.
Nutrition
Serving: 1portion | Calories: 101kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Sodium: 148mg | Potassium: 172mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7655IU | Vitamin C: 6.3mg | Calcium: 59mg | Iron: 1.6mg
See this recipe on the site by scanning this QR code:
