Carrot & cumin houmous with swirled harissa

Carrot & cumin houmous with swirled harissa

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Prep: 5 mins Cook: 40 mins

Easy

Serves 8

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal239
  • fat19g
  • saturates3g
  • carbs11g
  • sugars6g
  • fibre5g
  • protein3g
  • salt0.1g
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Ingredients

  • 600g carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp cumin seeds
  • 1 garlic bulb
  • juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 120ml extra virgin olive oil
  • can of chickpeas
  • rose harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • flatbreads, to serve

Method

  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.

  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, a can of chickpeas, drained and rinsed, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

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