Carrot & cumin hummus with swirled harissa

Carrot & cumin hummus with swirled harissa

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal239
fat19g
saturates3g
carbs11g
sugars6g
fibre5g
protein3g
salt0.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.

  • STEP 2

    Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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